Integrierte Vermeidung und Verminderung der Umweltverschmutzung

2.1.1.4.2 Field of application
Chapter 2
Washing is widely applied as a first processing step for root crops, potatoes, cereals, fruit and
vegetables.
2.1.1.4.3 Description of techniques, methods and equipment
There are many types of machines and systems that have been adapted for washing material.
Washing can be carried out by vigorous spraying with water, or by immersion with the aid of
brushes, or by shaking and stirring. Sometimes cleaning substances are added. Warm water may
be used but this can accelerate chemical and microbiological spoilage unless careful control of
the washing time and process is carried out.
The dirt, once loosened, usually differs so greatly from the product that the actual separation of
dirt and product is normally straightforward, e.g. by sedimentation. Semi-processed vegetables
may arrive at the installation in strong brines, if so, the excess salt needs to be removed by
rinsing with running water.
2.1.1.5 Thawing (A.5)
2.1.1.5.1 Objective
When raw materials, i.e. fish and meat, are received frozen, thawing is needed before further
processing is carried out. Thawing is sometimes called defrosting. In this document, the word
defrosting is used to describe the removal of frost from the inside of a refrigerator or coldstore.
2.1.1.5.2 Field of application
Since the processing of frozen meat and fish is common, thawing is widely applied in these
sectors. It is also used in some other sectors such as in the production of ready-to-eat meals.
2.1.1.5.3 Description of techniques, methods and equipment
Thawing at ambient temperatures is slow compared to using water or hot air. The latter may
cause a rapid growth of micro-organisms on the surface layers of the thawed product and hinder
reabsorption of thawed water. This creates the unsightly and often nutritionally wasteful drip
loss. The use of microwave energy, which is not transferred by conduction through the thawed
food layers, is a faster and less damaging thawing process.
The traditional thawing of meat and fish takes place under running water. In this case, the
unpacked meat or fish are completely immersed in pools with water. Meat and fish can also be
thawed with air at controlled temperatures. Thawing by sprinkling is also applied. Desalting and
thawing are carried out simultaneously.
2.1.2 Size reduction, mixing and forming (B)
2.1.2.1 Cutting, slicing, chopping, mincing, pulping and pressing (B.1)
2.1.2.1.1 Objective
The objective of cutting, slicing, chopping, mincing, pulping and pressing is to reduce the size
of material either for further processing or to improve the eating quality or suitability for direct
consumption.
2.1.2.1.2 Field of application
These operations are widely applied in the FDM sector. For example, they are used in the
processing of meat, fish, cheese, vegetables, fruit, potatoes, and various crops, e.g. sugar beet.
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