These operations are performed to discard products unsuitable for processing: damaged, unripe, overripe, or deformed vegetables. Deterioration occurs during harvesting, transportation to the processing plant, or cleaning.
Vegetables are selected according to size and quality and are directed to processing or direct consumption. In general, classification consists in simultaneous evaluation of various physical properties. In the case of hot peppers, onions, and carrots: classification is carried out manually. By this procedure it is possible to have a simultaneous evaluation of several attributes that would be difficult to evaluate in an automatic fashion. The advantage of classification is having uniform material to be directed to a specific operation, such as peeling, size reduction, or blanching. Grading also homogenized the product, improving heat-processing efficiency. Trained personnel generally carry out quality classification.
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