Question

short note on blanching....

Answer 1

Answer:

Blanching :

Blanching is a heat treatment given to a fruit or vegetable either inboiling water or microwave above 100ºC. Blanching is used to destroy enzymeactivity in fruits and vegetables, prior to processing. Blanching helps in severalways as it inactivates enzymes, which prevents undesirable changes in sensorycharacteristics and nutritional properties that take place during storage, reducesthe number of contaminating microorganisms on the surface of foods, leads tosoftening of vegetable tissues thus facilitatingcan filling and helps in removal ofair from intercellular spaces.

Answer 2

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 (shocking or refreshing) to halt the cooking process.

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