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.

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.

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 · Blanching, pasteurization, sterilization, and hot filling are the most common traditional thermal procedures used in food preservation by hot water or steam, with the implementation of various heat exchangers.

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.

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.

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.

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...

Hot-water blanchers There are a number of different designs of blancher, each of which holds the food in hot water at 70–100ºC for a specified time and then removes it to a dewatering-cooling section. The advantages and limitations of hot-water blanchers are described in Table 10.1.