Changes in the quality of leafy vegetables and wash water in a system employing wash-water recycle

A modified leafy-vegetable immersion washer employing wash-water recycle was tested and evaluated as part of the processing operation at Exmore Foods, Exmore, Virginia. Water constituents and characteristics that were evaluated included BOD, COD, TSS, VSS, pH, color, conductivity, turbidity, and total chlorine residual. Four trial runs were made when collards were washed and a fifth was made when spinach was processed. Comparisons made between the magnitudes of water constituents at each site within the washer system, between different crops of collards, and between collards and spinach indicated that the washer system worked well. Furthermore, the data revealed that there were distinct differences between different crops of collards, that spinach was dirtier than collards, that additions of chlorine were necessary to reduce bacterial growth, and that the foaming actions of surfactants in the wash water helped to further clean the greens.

Name thesis:degree_name

Master of Science

Level thesis:degree_level

masters

Discipline thesis:degree_discipline

Environmental Sciences and Engineering

Department dc:contributor.department

Environmental Sciences and Engineering

Grantor dc:publisher

Virginia Polytechnic Institute and State University

Year dc:date.issued

1976

Author dc:creator

• Geering, Paige Beville

Statement dc:rights

• In Copyright

Licence dc:rights.uri

• http://rightsstatements.org/vocab/InC/1.0/

Language dc:language.iso

en

Handle dc:identifier.uri

http://hdl.handle.net/10919/76226

OAI identifier oai:identifier

oai:vtechworks.lib.vt.edu:10919/76226