Inhibiting Browning Of Cut Fruit And Vegetables

摘要

A method 154 for inhibiting enzymatic browning of food comprises steam blanching the food 148, and cooling 149, 150 the steam blanched food. The food is steam blanched by operating a steam source to produce steam to steam blanch the food, and inhibiting a liquid that is condensed from the steam from contacting the food. Figure 5 C~C) ci, o I c,'J O --- w C) 0 ( >i Cr.)