processblanching
Process blanching is a heat treatment used in food processing to inactivate enzymes, reduce microbial load, and prepare plant-based materials for subsequent processing such as freezing, canning, or dehydration. The term typically refers to brief exposure of vegetables, fruits, legumes, and herbs to hot water or steam, followed by rapid cooling.
The two most common methods are hot water blanching and steam blanching. In hot water blanching, product
The primary purpose of process blanching is to inactivate enzymes such as polyphenol oxidase and peroxidase
Equipment ranges from batch kettles and immersion blanchers to continuous belt or tunnel systems. Process control
See also: blanching, food processing, thermal processing, enzymatic browning.