Abstract
Blanching is a unit operation commonly used in vegetable processing companies for inactivating deleterious enzymes prior to canning, freezing, and drying. In this chapter, conventional and innovative technologies used for blanching are briefly described and the main models of commercially available equipment available for blanching are presented. Additionally, the efficacy of blanching processes as predicted by means of equations for modeling the effect of process time on the activity of key enzymes, such as peroxidase and polyphenol oxidase, is dealt with. Material and energy balances in a blanching process are addressed, with examples. Finally, current research in blanching is presented, by means of reports on the effects of blanching on food physical, sensory, and nutritional properties, on the influence of blanching on the performance of food drying and dehydration and on new blanching technologies. This chapter is a unique reference in blanching as it compiles food engineering and food science information in a single text.
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