Abstract: A continuous method for improving the firmness of vegetable products uses a continuous vegetable product treatment device comprising a vegetable product treatment chamber having a vegetable product inlet, a vegetable product outlet, a vegetable product transport mechanism for urging the vegetable product toward the vegetable product outlet, and at least one liquid introduction orifice for introducing a liquid. Vegetable product is continuously treated in the chamber at a temperature of from about 125° F. to about 160° F., and the liquid in the treatment chamber is maintained at a pH of from about 5 to about 7. Individual vegetable products reside in the treatment chamber for a time of from about 20 minutes to about 60 minutes. The heat-treated vegetable products are blanched in a subsequent blanching step at a temperature ranging from about 190° F. to 210° F. for a time of from about two to about 10 minutes.

Abstract: An apparatus for measuring mechanical properties of a specimen is disclosed. The apparatus includes a base and a cradle. The cradle includes a cradle frame attached to the base via a mounting element, and first and second cradle arms each rotatably attached to the cradle frame. Each of the first and second cradle arms includes a specimen receiving portion that is configured to hold a specimen in place. The first cradle arm is rotatable about a first axis and the second cradle arm is rotatable about a second axis that is substantially parallel to the first axis. The apparatus further includes an actuator configured to provide a force F to a central portion of the specimen in a direction substantially orthogonal to the first and second axes and the base, and a load cell positioned between the cradle frame and the base. The load cell is configured to measure F.

Abstract: A continuous method for improving the firmness of vegetable products uses a continuous vegetable product treatment device comprising a vegetable product treatment chamber having a vegetable product inlet, a vegetable product outlet, a vegetable product transport mechanism for urging the vegetable product toward the vegetable product outlet, and at least one liquid introduction orifice for introducing a liquid. Vegetable product is continuously treated in the chamber at a temperature of from about 125° F. to about 160° F., and the liquid in the treatment chamber is maintained at a pH of from about 5 to about 7. Individual vegetable products reside in the treatment chamber for a time of from about 20 minutes to about 60 minutes. The heat-treated vegetable products are blanched in a subsequent blanching step at a temperature ranging from about 190° F. to 210° F. for a time of from about two to about 10 minutes.