Explain about the Blanching - Food Processing?
Blanching is used for variety of purposes. It is defined as a mild heat treatment applied to tissue (usually plant) prior to freezing, drying or canning. Why do we need to blanch foods?
Well, blanching is useful and its functions include:
- Inactivate most enzymes
- Some cleaning action
- Removes substances in some products
- Activates some enzymes (if controlled)
- Removes undesirable odors/flavors
- Softens fibrous material and decreases volume
- Expels air and respiratory gasses
- Preheating of product prior to canning