Question

Blanching is a unit operation commonly used in vegetable processing is

• A. Chemical method to remove antioxidants from vegetables
• B. Heat sterilization method to inactivate deleterious enzymes prior to canning, freezing and drying
• C. Chilling method to remove water content from vegetables
• D. Moisturization method to increase fortification of vegetables

Hint:

Blanching is a critical step in preserving vegetables for long-term storage as it helps maintain quality by inactivating enzymes that could cause nutrient loss or spoilage.

Answer 1

The Correct Option is B

Blanching involves briefly heating vegetables to inactivate enzymes that can cause spoilage, preserving the color, flavor, and texture during storage, such as freezing or canning.