MODERN PRESERVATION

TECHNIQUES FOR VEGETABLES

 Is a cooking process wherein
a vegetable is scalded in boiling
water, removed after a brief,
timed interval and finally plunged
into iced water or placed under cold running water to
halt the cooking process.
 Vegetables are immersed under pre-warmed water (70
to 100°C).
 Times and temperatures are based on the type of food,
size, and shape.
 The most common blanching method for vegetables
are hot water and steam, while cooling is either done
using cold water or cool air.
 Steps on how to blanche vegetables:
1. Wash vegetables, and cut them to sizes for freezing.
2. The blanching process starts with a boiling water.
3. Add a little salt to lower the boiling temperature.
4. Add a small amount of vegetables.
5. Boil the vegetables until they just begin to soften.
6. After the blanching time, remove the vegetables with a
strainer.
7. Immediately plunge them into ice cold water.
8. As soon as the vegetables have cooled, strain them from
the cold water.
9. Use a clean towel or wipe off excess moisture.
10. Place the vegetable in airtight freezer bags, mark bags
with the vegetable name then place it in the freezer
immediately.
Vegetable Blanching time (minutes)
Asparagus 2-4
Beans 2-4
Beets
Small 25-30
Large 45-50
Brocolli 3
Brussel Sprouts 3-5
Cabbage 1.5
Carrots 2-5
Cauliflower 3
Corn 4-11
Collards 3
Spinach 1.5
Okra 3-4
Peas 1.5-2
 Advantages:
- reduce quality loss overtime
- preservation of color, flavor and nutritional values
- removal of foreign materials, pesticide and toxic
residues
- kill parasites and their eggs
- reduce oil uptake
- decrease microbial load
 Disadvantages:
- leaching of water-soluble and heat sensitive nutrients
- production of effluent
- Over-blanching can lead to an excessive loss of
nutrients and aromatic compounds, as well as
softening of the food.
 Is a method of packaging that removes air from the
package prior to sealing.
 This method involves (manually or automatically)
placing items in a plastic film package, removing air from
inside, and sealing the package.
 Shrink film is sometimes used to have a tight fit to the
contents.
 Used to remove oxygen from the container to extend
the shelf life of foods and, with flexible package
forms, to reduce the volume of the contents and
package.
 Vacuum packing can also be used to store fresh
foods, such as vegetables because it inhibits
bacterial growth.
 Advantages:
- substantial increase shelf life
- barrier from external elements
- clear and visible external packaging
- minimal need for chemical preserves
- quick and efficient
- reduce product loss
- affordable packaging option
- excellent for freezer storage
 Disadvantages:
- External gases can increase cost
- Proper gas levels and oxygen levels must be known to
increase shelf life
- Loss of preservation once the package has been opened
 It is a technology that improves the safety and
extends the shelf life of foods by reducing or
eliminating microorganisms and insects.
 Why irradiate food?
- to eliminate organism that cause food borne
illnesses such as Salmonella and Escherichia coli
- to destroy or inactivate organisms that cause
spoilage and decomposition and extend the
shelf life of vegetables.
- to kill insects that destroys the vegetables
 Three sources of radiation used for vegetables:
- Gamma rays are emitted from radioactive forms of the
element cobalt or cesium.
- X-rays are produced by reflecting a high-energy
stream of electrons off a target substance in vegetables.
- Electron beam is similar to X-rays and is a stream of
high-energy electrons propelled from an electron
accelerator in food.
 Advantages:
- immune deficiency benefits
- kills dangerous organism
- proactive measure against insects

 Disadvantages:
- No promises
- Can cause health problems with a variety of animals
- Colors and textures
 Defined as the extension of shelf life and enhanced
safety of foods by the use of natural or controlled
microbiota and/or microbial compounds.
 Fermentation: common form of biopreservation
 LAB (Lactic Acid Bacteria)
- adhere to cells
- exclude or reduce pathogenic adherence
- persist and multiply
- be safe, noninvasive, noncarcinogenic and
nonpathogenic
 Nisin in tinned vegetables, Pediocin in salad and
Enterocin against B. cereus in vegetables.
 Hurdle concept by Leistner: “Microbrial safety,
stability, sensorial, and nutritional qualities of food
are based on the application of combined
preservative factors(called hurdles) that
microorganism present in the food are unable to
overcome.”
 Refers to the combination of different preservation
methods and processes to inhibit microbial growth.
 is a low energy-cost technology capable to
permeabilize cell membranes of fruits and
vegetable tissues without producing a significant
increase of temperature, avoiding thermal
degradation and also maintaining food basic
structure.
 PEF treatments involve the intermittent (<300 Hz)
application of direct current high voltage pulses
(<50kV) of very short width (from a few μs to several
ms) to a target food through at least one electrode
and its consequent discharge through at least one
grounding.
 The application of pulse electric field causes the
formation of pores in both eukaryote and
prokaryote cell membranes, increasing their
permeability.
 Advantages:
- improve cut quality of food products such as
potato, vegetable and fruits
- easier peeling of vegetables and fruits
- shorter drying times of vegetables and other
products