efficiency of blanching is measured through
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Blanching
Blanching is an operation in which a raw food material is immersed in water at 88–99° C (190–210° F) or exposed to live steam for a specified period.
Blanching is generally used for color retention and enzyme inactivation of the food materials. Enzyme inactivation is necessary to avoid undesirable enzymatic reactions occurring within the food materials. Blanching is carried out by immersing food materials in hot water, steam, boiling solutions containing acids and salts, or in a microwave applicator. Blanching is mainly carried out for vegetables, fruits, and fish.
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