Analysis of Nutritional Loss and Color Changes in Vegetable Products During Processing

Several problems demanding prompt solution in vegetable processing were studied and discussed in detail. Different raw materials of vegetable should be treated with different technological processes of scalding and rinsing. On the other hand, different sterilization measures had different effects on the conservation of nutrition. Meanwhile, the raw materials can be pretreated with soaking calcium in order to keep their hardness and crispness. The reasons of fading green color and protective measures in the processing of green vegetables were mainly studied and discussed in addition to the reasons of brown change and its protective methods. The results showed that soaking in zinc solution of 200 mg/kg can protect the green color effectively.