In the modern food processing industry, vegetable washing is a key link in ensuring food safety and quality. The vegetable washing process in the factory is not only efficient, but also can remove pollutants to the maximum extent, ensuring the hygienic safety of vegetables. So What is the standard operating procedure for washing vegetables?
1. Pre-processing stage
Raw material reception and inspection
Preliminary screening of vegetables entering the factory, removing those that are obviously rotten or seriously infested with insects.
Check the pesticide residue test report of vegetables to ensure that they meet safety standards.
2. Cleaning process
High-pressure spray cleaning
Use high-pressure water flow (about 3-5 bar pressure) to wash the surface of vegetables from multiple angles.
Especially for leafy vegetables, it can effectively remove pesticide residues and microorganisms.
Roller/brush cleaning
Suitable for root vegetables (such as carrots, potatoes, etc.)
Remove stubborn surface stains through physical friction.
Ultrasonic cleaning (used by some high-end factories)
Use ultrasonic cavitation effect to deeply clean the surface and gaps of vegetables.
It is effective in removing pesticide residues.
3. Post-processing stage
Rinse: Rinse thoroughly with clean running water to remove any residual cleaning agent
4. Dehydration and packaging
Centrifugal dehydration
Proper dehydration of leafy vegetables to extend the shelf life
Control the dehydration time and speed to avoid damaging the vegetables
Quality inspection
Manual or machine vision system to check the cleaning effect
Random sampling for microbial and pesticide residue testing
Pengemasan
Air conditioning packaging or ordinary packaging according to customer needs
Marking production date, batch number and other information
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