Blanching vegetables
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United States of America Patent
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Mar 16, 2010
Grant Date -
Feb 17, 2005
app pub date -
Aug 12, 2004
filing date -
Aug 13, 2003
priority date (Note) -
Expired
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Abstract
A method for blanching vegetable material comprising heat treating the vegetable material in a current of hot air at a temperature in the range from above 100° C. to 150° C. in an environment which substantially reduces evaporative loss of water from the vegetable material.
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