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tropicool

IQF VEGETABLES
  1. Okra
    1. Greek Okra
    2. Whole Okra
    3. Cut Okra
  2. Red/Yellow/Green Bell Peppers
  3. Onions
    1. Red Onions
    2. White Onions
  4. Karela
  5. Cherry Tomatoes
  6. Corn on Cob
  7. Sweet Corn Kernels
  8. Baby Corn
  9. Green Peas
  10. French Fries

 GREEK OKRA

Product Description Individually Quick Frozen Okra
Origin India
General Description Okra produced from fresh Okra which are sorted, washed, blanched, frozen and stored at -180 C.
Treatment No food additives used
Physical parameters
Product Size Grade1-> 4-6cm, Grade2-> 6-8cm.
Defects Limits (Average per 1000gm)-Frozen
Foreign Matter Nil.
E.V.M 2 pcs.
Clumps 5%
Infected Nil
Major Blemishes 2pcs
Minor Blemishes 10pcs
Sensory Analysis
Color Light green to dark green, characteristic of the product
Appearance Good
Flavor Characteristic Okra.
Microbiological Values
m M
Aerobic plate count 500,000/g 1,500,000/g
Total Coliforms 1000/g 10,000/g
E.Coli 10/g 100/g
Yeast and Moulds 1,000/g 5,000/g
Staphylococcus Aureaus 10/g 100/g
Salmonella(25 g) Absent/25g Absent/25g

m = the microbiological limit which separates good quality from marginally acceptable quality
M = the microbiological limit which separates marginally acceptable quality from defective quality

vegetables
vegetables
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