Question

Define the term blanching.

Hint:

Blanching is an essential step before freezing vegetables to maintain quality and nutritional value.

Answer 1

Blanching is a food processing technique where fruits or vegetables are briefly immersed in boiling water or exposed to steam for a short time, followed by rapid cooling in ice water. The purpose of blanching is to halt enzyme activity that causes spoilage, such as browning and loss of flavor, color, and texture. Benefits of blanching include:

• Preservation of color, flavor, and texture.
• Reduction of microbial load on the surface.
• Preparation for freezing or canning to extend shelf life.

Blanching time and temperature vary depending on the type of produce and the intended preservation method.