Method and apparatus of heat-shocking fresh produce and for cooling such produce to a desired temperature and moisture content

摘要

Produce, especially processed produce, such as lettuce, broccoli and potatoes, is heat-shocked with water having an elevated temperature relative to the produce, to minimize discoloration of the produce from the processing after the heat shock, the produce is low pressure or vacuum cooled and dried to remove heat-shock water adsorbed and absorbed by the produce.