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About J. Peter Clark
Expertise
How various processed foods are made; ways to improve manufacturing; how to make a new food product.

Experience
Employment history: Research Engineer, U.S.Agricultural Research Service, Associate Professor Chemical Engineering, Virginia Tech, Director of Research, Continental Baking Company, President, Epstein Process Engineering, Inc., Vice Presdent Technology, Fluor Daniel, Inc., Consultant to the Process Industries

Organizations: American Institute of Chemical Engineers (Fellow) Institute of Food Technologists, American Association of Cereal Chemists, American Association of Candy Technologists, American Society of Agricultural Engineers,

Publications: Several Encyclopedias (Kirk and Othmer, Chemical Technology; Food Science, Food Technology and Nutrition; Wiley Encyclopedia of Food Science and Technology; Encyclopedia of Life Support Systems); five books, two book chapters; numerous journals.

Education: BSChE Notre Dame PhD University of California, Berkeley

Awards: AIChE Food, Pharmaceutical and Bioengineering Division Award 1998

Clients: Major food processing and pharamaceutical companies.

You are here: Experts > Industry > Food Engineering > Food Engineering/Manufacturing > salad manufacture

Food Engineering/Manufacturing - salad manufacture

Expert: J. Peter Clark - 9/12/2007

Question
Hello
I want information about lettuce processing(salad manufacture),for example the temprature of storage for less than one day after harvest,before process(cutting,washing and then packaging in Modified Atmosphere Packaging (MAP)).
Is necessary that we do precooling if lettuce store only less than one day after harvest?
please tell me the temperature of precooling of lettuce,best time of precooling.
I have many question,please help me now and in future.
thanks alot.

Answer
The more quickly lettuce is cooled, the longer it will last, so often it is actually cooled in the field. One process is to spray water and then subject it to vacuum, so the evaporation of the water removes the heat. Typical temperature is about 40 deg F, but not below freezing. Salad plants use chilled water and are kept cool.

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