VEGETABLE PROCESSING
The demand for preservation of vegetables for home consumption does not seem to be as
great as for fruits. Preservation of vegetables for the market has a different characteristic in
comparison with fruits. As is mentioned in this section, the low acidity of the majority of
vegetables makes some processing methods, such as canning, more difficult and less to be
recommended for the persons without the necessary skills, equipment, and experience using it.
The essential difference however between fruits and vegetables high versus low acidity must
always be borne in mind. Improvements in the preservation of vegetables can be achieved by
looking into better storage methods for fresh crops. Again it should be stressed that if a
vegetable-processing venture is being seriously considered, advice should be obtained from a
qualified technical source.
The canning of vegetables cannot be recommended for small-scale production. Equipment
costs are high and unless stringent control is maintained there is a real danger of causing food
poisoning. This article is concerned with the processing methods for preservation of vegetables,
which are safe for small-scale operation, and avoid cost investment.
------------------------------------
Salted/Brined and Pickled vegetable products
Dry salted vegetable products
In dry salting process, the food material is covered with salt and left for some time for the salt
penetrate the tissues. The action of solid salts is quite complex, but essentially involves
drawing out the moisture from the fruit or vegetable by osmotic pressure. The use of solid salt
dates back to ancient times. It was found to have many useful properties, especially as a
preservative of animal tissues, which give better results than vegetable tissues. This is due to
the different structure and chemistry of vegetables from those of meat or fish.
Salted vegetables must be washed in clean water to remove the salt to a level where the
vegetable becomes palatable prior to use. While salts very important in the preservation of
vegetables it is often used with some other preservatives such as vinegar.
The salting method does have disadvantages. Vegetables loose many of their nutrients through
salting and should actually only be salted when there are surplus fresh vegetables available and
when other methods of preserving cannot be used. The use of small amounts of salt with acid
fermentation can produce foods of better nutritional value.
--------------------------------------
Brined vegetable products
This preservation method has much in common with dry salting except that the vegetables are
preserved in a solution of salt. The main disadvantage of brining is that the preserved
vegetables cannot be kept for long after opening if palatable levels of salt are used. A higher
concentration would improve the keeping qualities of the preserved products, but would also
make it very unpalatable without washing. The exclusion of air is essential to prevent the
growth of yeasts on the surface. The quality of the salts is also of great importance. I the salt’s
taste is bitter, its use is not recommended.
Brining vegetables, in bulk in barrels is a good way of preserving then they can be transferred to
other places for later processing.
Vegetable pickles
Whole vegetable pickles can be made using vinegar and sometimes sugar. Prior to pickling,
many vegetables are dry salted or brined, the dry method being preferred if a crisp final texture
is required. Removal of excess salt by washing may be necessary prior to use in the final
product. Some vegetables require blanching. A short-time treatment with hot water of steam
can help prevent the action of enzymes and reduce the initial contamination of
microorganisms.
--------------------------------------------
Fermented vegetable products
Fermentation of vegetables will take place when lactic acid bacteria ferment the sugars present
in the vegetables. Lactic acid fermentation takes place in the absence of air at very carefully
controlled conditions of pH and salt content.
Common fermented vegetables include German Sauerkraut or Korean Kim chi. Cucumbers,
eggplants, beets, onions, and olives can also be fermented in this way.
Brining and lactic acid fermentation are useful methods of processing and preserving
vegetables because they are low cost, have low energy requirements for both processing and
preparing food for consumption, and produce highly acceptable and diversified flavors. Acid
fermentations modify the favor of the original ingredients and often improve nutritive value.
------------------------------------------
Dried vegetable products
Drying is a very common method for the preservation of vegetables. Most vegetables, in
contrasts to fruits, should be blanched. Steam blanching is often preferred to water blanching
because there is a small loss of nutrients by leaching. After blanching, sulfiting may be useful
prior to drying
For sun drying, the drying speed and temperature have direct influence on the preservation of
the final product. Indirect drying methods with shielding the raw material from the sun are the
most suitable for vegetables. Choices include drying in the shade, indirect solar dryer or
artificial mechanical drying. The market value of the end product will tend to suggest which
drying system to choose. After vegetables are dried, suitable packaging materials must be used
to avoid the moisture absorption of the final products.
------------------------------------------
