'#Blanching #Food_Preservation #Food_Technology Blanching is a process to scald foods in hot water, and the process consists of three stages - preheating, blanching, and cooling. Blanching is usually considered a pre-heat treatment before drying, freezing, or canning. Blanching is usually conducted for fruits and vegetables for the purpose of removing the peel, modifying texture, and inactivating enzymes. However, blanching easily leads to damage of tissue cells, protein denaturation, and loss of color as a result of the heat treatment. In order to avoid the side effects of blanching, a low temperature condition is generally employed in order to mitigate the quality problem. However, a low temperature condition results in a longer process time than a high temperature condition, thus leading to reduced productivity in the food industry. Hot steam has been considered an efficient heat source for the blanching process, especially for mass production system.'
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