To clarify 2) to separate 3) to rotate 4) to stem

To pare

To disintegrate 7) to wash

To pit

To peel

a) to strip the skin from the fruit and vegetables

b) to gradually pour off, leaving the sediment behind c) to remove stones from fruit

d) to make free from impurities e) to cleanse with liquid

f) to extract or remove ingredients

g) to separate into component parts or fragments h) to remove fruit stalks

i) to shave by cutting away the surface

10)to decant j) to move round an axis

Exercise 6. Choose a word or word-combination which is not a part of the logical group. Give a title for each words group.

a) washing, preparation, extraction, clarification, boiling, preservation; b) grinding, removing unwanted parts, peeling, pitting, stemming;

c) belt press, bladder press, basket press, hammer press; d) bowl, scrolls, chute, weir plates, belt;

e) belt, plunger, rollers, scrapers, collecting pan.

Exercise 7. Any processing plant needs to sterilise its equipment with hot water. There are many advantages of using not continuous overflow units but spray sterilisers. Match the advantages with their explanations.

Less energy use 2) more hygienic 3) less damaging 4) less cost

Neat installation

a) Water is constantly changed, there is no stagnation

b) There is no discolourization of pipe work and surrounding surfaces

c) It is not necessary to add expensive chemicals to treat water normally with

steam boilers

d) Water is only heated to provide 820 C, it is not vapourised to steam

e) Stainless steel, copper or plastic pipes can be used which are easy to install and insulate

Text B. Processing of vegetables.

Vocabulary

bulk packing

dehydrofreezing

deterioration

individually quick-frozen method

pickling

tunnel drying

tunnel freeze-drying

укладка насыпью или навалом

сушка вымораживанием

ухудшение

метод поштучного быстрого замораживания

посол

туннельная сушка

туннельная сублимационная сушка

укладка насипом або навалом

сушка виморожуванням

погіршення

метод поштучного швидкого заморожування

посол

тунельна сушка

тунельна сублімаційна сушка

Exercise 1. Review and translate the following word-combinations. Give the title for each group.

a) blanching, dehydrating, canning, freezing, fermenting, pickling, irradiating;

b) blast freezing, plate freezing, belt-tunnel freezing, fluidized-bed freezing, cryogenic freezing, dehydrofreezing;

c) tunnel drying, vacuum drying, drum drying, spray drying, freeze-drying; d) aseptic canning, HTST-processing, heating, sterilizing, sealing.

Pre-reading task. Answer the following questions.

1. What are the purposes of vegetables processing?

2. What methods are used for processing of vegetables?

Reading. Read the text and check your answers.

Because of the varied growing and harvesting seasons of different vegetables at different locations, the availability of fresh vegetables differs greatly in different parts of the world. Processing can transform vegetables from perishable produce into stable foods with long shelf lives and thereby aid in the global transportation and distribution of many varieties of vegetables. The goal of processing is to deter microbial spoilage and natural physiological deterioration of the plant cells. Generally, the techniques include blanching, dehydrating, canning, freezing, fermenting and pickling, and irradiating.

Blanching is heating in hot water at 880 C for two to five minutes or with steam in a conveyor at 1000 C for one-half to one minute.

After blanching the vegetables must go through rapid cooling in either cold water or cold air for better quality retention. The vegetables are then ready for the various food-processing methods described below.

Drying is probably the oldest method of preserving foods. The removal of water from vegetables is accomplished primarily by applying heat, whether it be through the radiant energy of the sun or through air heated by electrical energy. A major advantage of removing water is a reduction in volume and weight, which aids in storage and transportation of the dried products. Modern drying techniques are very sophisticated. Many machines are available to perform tunnel drying, vacuum drying, drum drying, spray drying, and freeze-drying. Although freeze-drying produces a food of outstanding quality, the cost is high, and it has not been used widely in vegetable products.

Putting foods into metal cans or glass jars is the major food-processing method of the world. It is particularly useful in developing countries where refrigeration is limited or nonexistent. In the canning process, vegetables are often cut into pieces, packed in cans, and put through severe heat treatment to ensure the destruction of bacteria spores. The containers are sealed while hot so as to create a vacuum inside when they are cooled to room temperature. Properly processed canned vegetables can be stored at room temperature for years.

For high-quality products, aseptic canning is practiced. Also known as high-temperature-short-time

(HTST) processing, aseptic canning is a process whereby presterilized containers are filled with a sterilized and cooled product and sealed in a sterile atmosphere with a sterile cover. The process avoids the slow heat penetration inherent in the traditional in-container heating process, thus creating products of superior quality.

Frozen foods have outstanding quality and nutritive value. Indeed, some frozen vegetables, such as green peas and sweet corn, may be superior in flavour to fresh produce. The high quality of frozen foods is mainly due to the development of a technology known as the individually quick-frozen (IQF) method. IQF is a method that does not allow large ice crystals to form in vegetable cells. Also, since each piece is individually frozen, particles do not cohere, and the final product is not frozen into a solid block. Various freezing techniques are commonly used in the preservation of vegetables. These include blast freezing, plate freezing, belt-tunnel freezing, fluidized-bed freezing, cryogenic freezing, and dehydrofreezing. The choice of method depends on the quality of end product desired, the kind of vegetable to be frozen, capital limitations, and whether or not the products are to be stored as bulk or as individual retail packages.

Exercise 2. Complete each sentence with a word or phrase from the box.

individually quick-frozen method blanching natural physiological deterioration

modern drying techniques food-processing method

1. The goal of vegetables processing is to deter ___ of the plant cells.

2. Putting foods into metal cans or glass jars is the major ___ of the world.

3. ____ is heating in hot water at 880 C for two to five minutes or with steam in a conveyor at 1000 C for

one-half to one minute.

4. The final product will not be frozen into a solid block if we apply the ___.

5. ___ include tunnel drying, vacuum drying, drum drying, spray drying, and freeze-drying.

Exercise 3. Translate the following word-combinations.

Individual retail packages, to seal with a sterile cover, a food of outstanding quality, to ensure the destruction of bacteria spores, capital limitations, to be stored at room temperatures for years, the individually quick-frozen method, the slow heat penetration, the traditional in-container heating process.

Exercise 4. Checking facts and ideas. Decide if these statements are true or false.

1. The major advantage of vegetables drying that they reduce their volume and weight, that favours to storage and transportation of the dried products.

2. Freeze-drying produces a food of outstanding quality, so it is the most widely used dehydration method for vegetable products.

3. During canning the containers are sealed at room temperature. 4. Vegetables blanching lasts 5 minutes in hot water at 1000 C.

5. Aseptic canning is a process whereby cooled containers are filled with a hot product and sealed in a sterile atmosphere with a sterile cover.

Exercise 5. Rewrite the following sentences replacing the words underlined with the expressions from the text which have similar meanings.

1. Many machines carry out tunnel drying, vacuum drying, drum drying, spray drying, and freeze-drying.

2. Freeze-drying produces a food of excellent quality.

3. Modern drying techniques are very highly developed and complex.

4. The containers are sealed while hot so as to create a vacuum within them. 5. For high-quality products, aseptic canning is performed.

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Exercise 6. Complete the table concerning the methods of vegetables processing using the information from the texts above and your own knowledge.

Processing method Purpose Equipment Blanching

Dehydrating Canning Aseptic canning Freezing Fermenting Pickling Irradiating

Exercise 7. You are the chief technologist at Melitopol cannery. Choose any vegetables and propose the scheme of their processing (including equipment). Explain your choice.

Exercise 8. Read the following abbreviations and give their full forms. HTST, DE, IQF, UHT, USDA, HP, UF, RO, UO.

Exercise 9. Answer all questions about the information in a passage on the basis what is stated or implied in that passage.

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