During immersion washing, the dirt that adheres to the vegetable surface are softened and eliminated together with stones, sand, and other abrasive material, which can damage the equipment during further operations. The immersion tanks are made of metal, mortar, or building materials suitable for easy cleaning and disinfections. In order to improve the washing efficiency, stirring is provided. Detergents or chlorine is also added to decrease the microbial load. During spray drying, vegetables are exposed to pressurized water, which is applied when the water supply is restricted.
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