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Blanching

This document discusses blanching, which involves heating vegetables or fruits in hot water or steam to inactivate enzymes. Blanching serves to prevent undesirable changes during storage by stopping enzymatic activity. It consists of rapidly heating and holding the food at a set temperature before cooling or further processing. Blanching can impact nutrients, color, flavor, and texture of foods.

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muhammad afnan
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415 views

Blanching

This document discusses blanching, which involves heating vegetables or fruits in hot water or steam to inactivate enzymes. Blanching serves to prevent undesirable changes during storage by stopping enzymatic activity. It consists of rapidly heating and holding the food at a set temperature before cooling or further processing. Blanching can impact nutrients, color, flavor, and texture of foods.

Uploaded by

muhammad afnan
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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BLANCHING

AHMAD SHASHIQAYYUM BIN AHMAD SUKRI DN140030


MOHD SHAHIPUL NAIM BIN PAREDI DN140091
MUHAMMAD AFNAN BIN JAMRI DN140031
MUHAMMAD AZRI ZAIDI BIN MOHD ZAMRI DN140111
MUHAMMAD AFIQ ADLI BIN MAZLAN DN140045
Blanching is the treatment of vegetables in hot water or steam to
inactivate oxidative enzymes.

Blanching serves a variety of functions, one of the main ones


being to destroy enzymatic activity in vegetables and some fruits

Blanching consists of heating the food rapidly to a predetermined


temperature, holding for a specified time, then either cooling
rapidly or passing immediately to the next processing stage.

INTRODUCTION
The maximum processing temperature in freezing and dehydration is
insufficient to inactivate enzymes.

If the food is not blanched, undesirable changes in sensory


characteristics and nutritional properties take place during storage.

In canning, the time taken to reach sterilizing temperatures,


particularly in large cans, may be sufficient to allow enzyme activity
to take place. It is therefore necessary to blanch foods prior to these
preservation operations.

THEORY
Conventional Hot Conventional
Water Blancher Steam
Product added to Blancher
water and conveyed Product is
through the water for moved quickly
a specific time through a zone
of steam

PROCESS OF BLANCHING
CONVENTIONAL
STEAM BLANCHER
The heat received by a food during blanching inevitably causes
some changes to sensory and nutritional qualities.

In general, the timetemperature combination used for


blanching is a compromise ensures adequate enzyme
inactivation but prevents excessive softening and loss of flavor in
the food

BLANCHING EFFECT ON FOOD


NUTRIENT

BLANCHING
EFFECT

COLOUR
TEXTURE &
FLAVOUR
Some minerals, water-soluble vitamins and other water-soluble
components are lost during blanching. Losses of vitamins are
mostly due to leaching, thermal destruction and, to a lesser
extent, oxidation.

NUTRIENT
The extent of vitamin loss depends on a number of factors
including:
the maturity of the food and variety
methods used in preparation of the food, particularly the extent of cutting, slicing or
dicing
the surface-area-to-volume ratio of the pieces of food
method of blanching
time and temperature of blanching (lower vitamin losses at higher temperatures for
shorter times)
the method of cooling
the ratio of water to food (in both water blanching and cooling).
Blanching brightens the colour of some foods by removing air and dust on the
surface and thus altering the wavelength of reflected light.

Sodium carbonate (0.125% w/w) or calcium oxide are often added to


blancher water to protect chlorophyll and to retain the colour of green
vegetables, although the increase in pH may increase losses of ascorbic acid

When correctly blanched, most foods have no significant changes to flavor or


aroma, but under-blanching can lead to the development of off-flavors during
storage of dried or frozen foods

COLOUR & FLAVOUR


One of the purposes of blanching is to soften the texture of vegetables to
facilitate filling into containers prior to canning.

However, when used for freezing or drying, the time -temperature conditions
needed to achieve enzyme inactivation cause an excessive loss of texture in
some types of food.

Therefore added to blancher water to form insoluble Calcium Pectate complexes


and thus to maintain firmness in the tissues.

TEXTURE

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