2017年6月1日 · Hot water blanching at 88 °C for 4 min combined with 0.21% citric acid blanching was proposed as the best pretreatment method for inactivating Salmonella.

Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.

Blanching is a relatively light kind of heat treatment from 90°C to 95°C for roughly 1 or 2 min treatment to hot water or steam, and is not a food preservation method. It is generally applied to fresh/raw foods like (fruits and vegetables) prior to further processing.

The two most widespread commercial methods of blanching involve passing food through an atmosphere of saturated steam or a bath of hot water. Both types of equipment are relatively simple and inexpensive.

2023年1月1日 · Hot water blanching consists in immersing food pieces in hot water for a suitable time that varies according to the food under treatment, followed by cooling, which is necessary to inhibit thermophilic microorganisms and to avoid the product presenting a cooked taste (ed. Richter Reis, 2017).

2020年9月4日 · Blanching is a cooking process in which fruits/vegetables are immersed in hot water, removed after a short time and put into iced water to halt the cooking process. Blanching helps to remove peel of fruits, modify their texture and to inactivate certain enzymes.

2017年2月1日 · After that, the principles, applications and limitations of current thermal blanching methods, which include conventional hot water blanching, steam blanching, microwave blanching, ohmic...

2018年7月27日 · In this study, the effects of water blanching time (5 and 10 min at 85 °C) and par-frying temperature (160, 180, and 200 °C for 2 min) on the quality of frozen par-fried taro were investigated.

Hot water blanching: In this method, the cleaned food is subjected to hot water (85 to 100°C) until the enzymes are inactivated. Pot blanchers are used at home scale . Generally hot water blanching is done because of low capital costs and better energy efficiency.

2017年12月4日 · The document describes different blanching methods including steam blanching and hot water blanching. It also discusses newer techniques such as individual quick blanching that aim to minimize nutrient losses and improve process efficiency.