rate of 1.5-2 tons per hour;(b)the second alternative is to cook the beets in batches in an autoclave, or a series of autoclaves according to quantity of input. Again pressure will require to be at I to 1atm Cooling from the semi continuous cooker will be in a slat washer reel and, if from autoclaves, the cooling water will be applied to the bottom of the autoclave and allowed to circulate until the pressure has dispersed and the autoclave baskets can be removed The cooked beets, when coolenough to handle are fed on toa stainless steel belt where the skins are removed by hand The batch system is the one most often used, as a continuous pressur cooker is a very expensive machine Stainless steel belts should be used when handling beets, as rubber or PVC belts will stain badly and are difficult to clean. The red pigment is betanin, which will leach out if the beets are subjected to washing after peeling and dicing. This should be avoided. Before the beets are transferred to the cutters, any root or fibre remaining should be removed on a second inspection belt, or this can be done by the skinning operators, if the belt is sufficiently long to accommodate both functions It is most important that the beets are fully cooked before cutting and drying. Some processors have attempted to peel beets in a standard steam peeler but the short residence time suitable to soften the skin of vegetables, such as carrots and potatoes, is insufficient to soften the beet to the centre of the root, and partly cooked beets when reconstituted after drying are not acceptable. When the skin is removed, therefore, it is necessary to check that he beetroot flesh is tender to the centre, and it is only by extended cooking under steam pressure, either in autoclaves or a semi automatic steam peeler with a controlled residence time, that the right tenderness can result Peeling and trimming losses will amount to 20-30 percent Beet is usually cut into 9. 5mm dice if used subsequently for pickling No blanching or sulphating is required fter dewatering the dice, they are fed into the dryer (4)Drying. Conveyor Band Dryer scaled to throughput, or Stove dryers Inlet temperatures:99782°/71℃C Condition in bins to5-6%at54°57℃ Raw moisture 89% Overall ratio: 14: 1 to 15: 1 Note s down ratio: 7:1 A K Robins &CoIncof the USA, and also Food Machinery Corporation, make suitable semi automatic beet peeler-cookers The Robins machine is particularly suitable, as the time under steam pressure can be extended as
rate of 1.5-2 tons per hour; (b) the second alternative is to cook the beets in batches in an autoclave, or a series of autoclaves according to quantity of input. Again pressure will require to be at 1 to 1.2atm. Cooling from the semi continuous cooker will be in a slat washer reel and, if from autoclaves, the cooling water will be applied to the bottom of the autoclave and allowed to circulate until the pressure has dispersed and the autoclave baskets can be removed. The cooked beets, when cool enough to handle are fed on to a stainless steel belt where the skins are removed by hand. The batch system is the one most often used, as a continuous pressure cooker is a very expensive machine. Stainless steel belts should be used when handling beets, as rubber or PVC belts will stain badly and are difficult to clean. The red pigment is betanin, which will leach out if the beets are subjected to washing after peeling and dicing. This should be avoided. Before the beets are transferred to the cutters, any root or fibre remaining should be removed on a second inspection belt, or this can be done by the skinning operators, if the belt is sufficiently long to accommodate both functions. It is most important that the beets are fully cooked before cutting and drying. Some processors have attempted to peel beets in a standard steam peeler but the short residence time suitable to soften the skin of vegetables, such as carrots and potatoes, is insufficient to soften the beet to the centre of the root, and partly cooked beets when reconstituted after drying are not acceptable. When the skin is removed, therefore, it is necessary to check that the beetroot flesh is tender to the centre, and it is only by extended cooking under steam pressure, either in autoclaves or a semi automatic steam peeler with a controlled residence time, that the right tenderness can result. Peeling and trimming losses will amount to 20 - 30 percent. Beet is usually cut into 9.5mm dice if used subsequently for pickling. No blanching or sulphiting is required. After dewatering the dice, they are fed into the dryer. (4) Drying. Conveyor Band Dryer scaled to throughput, or Stove dryers. Inlet temperatures: 99"/ 82"/ 71 "C Condition in Bins to 5 - 6% at 54" - 57°C Raw moisture 89% Overall ratio: 14:l to 15:l Drying down ratio: 7:l Note. A.K.Robins &CoIncof theUSA,and alsoFoodMachinery Corporation, make suitable semi automatic beet peeler-cookers. The Robins machine is particularly suitable, as the time under steam pressure can be extended as I26
desired to achieve complete cooking, and it incorporates a second tank where rubber rollers rub off the skin without damage to the flesh Where autoclaves are used these can be the standard canners horizontal type, with front loading. The standard retort crates should not be used, however, as the depth of beets will be too great for the heat to penetrate into the centre of the mass and proper cooking will not take place. Smal stainless baskets with perforated bottoms should be used, of suitable size to fitin layers inside theretortcrates but spacer battens should beused between each row of the small baskets to allow a free flow of steam around and through the product. In this way the residence time for cooking and skin softening can be substantially reduced and an even penetration of heat obtained BELL PEPPERS (1) Flow-sheet Feed to Line Double flood was Deseeding Double Flood Wash Inspection Cutting Sulphating Drying Conditioning ning spectio Packin
desired to achieve complete cooking, and it incorporates a second tank where rubber rollers rub off the skin without damage to the flesh. Where autoclaves are used, these can be the standard canner’s horizontal type, with front loading. The standard retort crates should not be used, however, as the depth of beets will be too great for the heat to penetrate into the centre of the mass and proper cooking will not take place. Small stainless baskets with perforated bottoms should be used, of suitable size to fit in layers inside theretort crates but spacer battens should be used between each row of the small baskets to allow a free flow of steam around and through the product. In this way the residence time for cooking and skin softening can be substantially reduced and an even penetration of heat obtained. BELL PEPPERS (1) Flow-sheet Feed to Line I Double Flood wash I Splitting I Deseeding I Double Flood Wash I Inspection I Cutting I Sulphiting I Drying I Conditioning I Screening I Inspection I Packing I27
(2)Varieties. Yolo Y.-California Wonder. -Bell Boy. ( 3)Product Handling Peppers may be processed whilst green, or can be left to ripen to red Intermediate green/red peppers are sometimes processed but do not command the top market price for the dry material. he peppers are fed from field boxes into a bulk feeder, then elevated to a double flood washer which has compressed air fed into its base to aerate the water. Whole washed peppers are fed to a three channel inspection belt where they pass down the outer lanes for deseeding, and the halves are then delivered down the centre channel to a second flood washer which washes out the remaining seeds. Cleaned peppers are elevated from the floo washer on to an inspection belt where any residual seeds or pith are taken out manually. It is possible to core and deseed peppers by machine but unless the shape and size are very regular, these machines are not 100 percent effective, and manual handling is often preferred If tomatoes are included in the product mix, then a tomato washing and sorting line can be used for both products as indicated in Chapter 3 The peppers are then elevated toa]typecutter, which is particularly suitable for peppers, leaf vegetables and leeks After cutting into flakes with the J cutter(capacity 2000kg per hr. )the product is elevated into a sulphiting bath with the solution of sodium metabisulphite controlled to give a residual levelof 1250ppm(+/-250ppm in the end-Product After dewatering, the flakes pass to the dryer, then bins Afterdrying, the flakes areelevated to a vibratory screen for removing fines, and thence the main product is fed by vibratory conveyor on to an inspection belt. The number of belts will depend on required throughput Each 7 metre belt should handle 1.5-2kg of product over the total area of the belt at any one time. At a belt speed of 4 metres per minute, 60-80kg of product can be handled per hour, per belt (4)Drying Conveyor Dryer or Stove or Tray Dryer scaled according to a desired Input temperatures 85 C in first stage reducing to 50C at end of cycle. Conditioning at52°-54℃. Dry to6%to7% Ratio overall(Raw material as received: dry= 22: 1.) Drying Down ratio(Prepared material: dry =14: 1)
(2) Varieties. (3) Product Handling Peppers may be processed whilst green, or can be left to ripen to red. Intermediate greedred peppers are sometimes processed but do not command the top market price for the dry material. The peppers are fed from field boxes into a bulk feeder, then elevated to a double flood washer which has compressed air fed into its base to aerate the water. Whole washed peppers are fed to a three channel inspection belt where they pass down the outer lanes for deseeding, and the halves are then delivered down the centre channel to a second flood washer which washes out the remaining seeds. Cleaned peppers are elevated from the flood washer on to an inspection belt where any residual seeds or pith are taken out manually. It is possible to core and deseed peppers by machine but, unless the shape and size are very regular, these machines are not 100 percent effective, and manual handling is often preferred. If tomatoes are included in the product mix, then a tomato washing and sorting line can be used for both products as indicated in Chapter 3. The peppers are then elevated toa J typecutter, which is particularly suitable for peppers, leaf vegetables and leeks. After cutting into flakes with the J cutter (capacity 2000kg per hr.) the product is elevated into a sulphiting bath with the solution of sodium metabisulphite controlled to give a residual level of 1250ppm (+/- 250ppm) in the end-product. After dewatering, the flakes pass to the dryer, then to conditioning bins. After drying, the flakes are elevated to a vibratory screen for removing fines, and thence the main product is fed by vibratory conveyor on to an inspection belt. The number of belts will depend on required throughput. Each 7 metre belt should handle 1.5-2kg of product over the total area of the belt at any one time. At a belt speed of 4 metres per minute, 60-80kg of product can be handled per hour, per belt. (4) Drying Conveyor Dryer or Stove or Tray Dryer scaled according to a desired throughput. Input temperatures 85°C in first stage reducing to 50°C at end of cycle. Conditioning at 52" - 54°C. Dry to 6% to 7% Ratio overall (Raw material as received: dry = 22:l.) Drying Down ratio (Prepared material: dry = 14:l.) Yo10 Y. - California Wonder. - Bell Boy. I28
Cultivation Guidelines for Bell Peppers () Sowing Nursery Bed spacing: 6.5cm Plant out: 23-30cm apart in 75-100cm rows Apply 500kg per Ha of 12: 12: 17+2 at planting and side dress at 4-6 week intervals with 250kg per Ha of Sulphate of Ammonia or 12: 12: 17+2 (3) Herbicide Apply Dymid liquid formulation at 11 litres per Ha. (2kg active)or 2kg Diphenamid 80W(Dymid), either pre or postemergence, to clean ground (4) Pesticides Diazinon 60 EC against Leaf miner: Thrips: Aphid Endosulfan against flea beetles and caterpillars (5)Disease Control against bacterial leaf Dithane M45 or antrocol against mosaic virus. If virus is severe, uproot affected plants (6)Maturity California Wonder should be picked green but allowed to be fully mature before harvesting. If picked too young the fruit will wilt Yolo Y is left to mature to bright red Harvesting is 12-14 weeks from sowing/planting, onwards Plant population 30,000 per Ha CABBAGE (1) Flow-sheet Feed to Line Trimming Coring/ Quartering Rod washing Flood Washing Dicing
Cultivation Guidelines for Bell Peppers (1) Sowing Nursery Bed spacing: 6.5cm. Plant out: 23-30cm apart in 75-100cm rows (2) Fertilisers Apply 500kg per Ha of 12:12:17+2 at planting and side dress at 4-6 week intervals with 250kg per Ha of Sulphate of Ammonia or 12:12:17+2. (3) Herbicides Apply Dymid liquid formulation at 11 litres per Ha. (2kg active) or 2kg Diphenamid 8OW (Dymid), either pre or postemergence, to clean ground. (4) Pesticides Diazinon 60 EC against Leaf miner: Thrips: Aphids Endosulfan against flea beetles and caterpillars. (5) Disease Control Kocide 101 against bacterial leaf spot. Dithane M45 or Antrocol against mosaic virus. If virus is severe, uproot affected plants. (6) Maturity California Wonder should be picked green but allowed to bc fully mature before harvesting. If picked too young the fruit will wilt. Yo10 Y is left to mature to bright red. Harvesting is 12-14 weeks from sowing/planting, onwards. Plant population 30,000 per Ha. CABBAGE (1) Flow-sheet Feed to Line I Trimming I Coring / Quartering I Rod washing I Flood Washing I Dicing I Steam Blanching I I29
Sulphating Dewatering rying Conditioning eening Inspection Packing (2)Varieties As cabbage is now used mainly as a constituent in soups, both for flavour and eye appeal, it is necessary to select cultivars of bright green appearance when Another important requirement is that the head should be compact and ideally the core should not exceed 7-8 percent of the total trimmed weight. Very heavy trimming losses can arise from heavily cored ball- headed varieties, such as Primo and winnigstadt, and these should be avoided. Small compact heads, such as Celtic, Ice Queen, and January Queen are useful Savoy types with good colour. Hispi and Offenham are good early varieties, and Wiam a dark green mid-season type. Cabbage is grown almost worldwide and there will be many indigenous varieties which could process well, subject to the parameters set out on colour and absence of heavy core Dry matter is all important and 9-11 percent total solids is a figure to be aimed at when selecting raw material. (3)Product Handling Cabbage is brought to the factory in crates or tote boxes, and special attention should be given to the condition of these in the reception area, to ensure that wooden containers are not splintered Splinters of wood can cause damage to cutters, apart from contaminating the product. Cabbage nets are also a hazard as they tend to shed fibres, which are difficult to detect in the dry Cabbage should never be stored for more than ten hours at the factory ore processing As much trimming as possible of outer leaves should be done at the farms to avoid bringing extraneous waste matter into the factory. The first operation is to trim the cabbage of its four outer leaves on a suitable conveyor
Sulphiting I Dewatering I Drying I Conditioning I Screening I Inspection I Packing (2) Varieties As cabbage is now used mainly as a constituent in soups, both for flavour and eye appeal, it is necessary to select cultivars of bright green appearance when reconstituted. Another important requirement is that the head should be compact and ideally the core should not exceed 7 - 8 percent of the total trimmed weight. Very heavy trimming losses can arise from heavily cored ballheaded varieties, such as Primo and Winnigstadt, and these should be avoided. Small compact heads, such as Celtic, Ice Queen, and January Queen are useful Savoy types with good colour. Hispi and Offenham are good early varieties, and Wiam a dark green mid-season type. Cabbage is grown almost worldwide and there will be many indigenous varieties which could process well, subject to the parameters set out on colour and absence of heavy core. Dry matter is all important and 9 - 11 percent total solids is a figure to be aimed at when selecting raw material. (3) Product Handling Cabbage is brought to the factory in crates or tote boxes, and special attention should be given to the condition of these in the reception area, to ensure that wooden containers are not splintered. Splinters of wood can cause damage to cutters, apart from contaminating the product. Cabbage nets are also a hazard as they tend to shed fibres, which are difficult to detect in the dry product. Cabbage should never be stored for more than ten hours at the factory before processing. As much trimming as possible of outer leaves should be done at the farms to avoid bringing extraneous waste matter into the factory. The first operation is to trim the cabbage of its four outer leaves on a suitable conveyor I30