ABSTRACT
Blanching is an essential thermal operation for agricultural products processing and is usually performed prior to any preservation process such as drying, canning, and freezing, and largely determines the product quality (Arroqui et al., 2003). The main objective of using blanching is to inactivate quality-changing enzymes in products such as polyphenoloxidases (PPO) and peroxidase (POD) enzymes, which cause deterioration reactions, off-avor, and undesirable changes in color (Severini et al., 2005). Blanching can improve the drying rate by changing the physical properties of the samples such as the permeability of the cell membranes, which facilitates moisture diffusion during drying (Jangam, 2011) or by dissociating the wax on the products’ skin, and forming of ne cracks on the skin of products (Jayaraman and Gupta, 2006; Xiao et al., 2012). It also plays an important role in the reduction of pesticide residues since the toxic substances can be degraded or be washed or be leached into the blanching water (Bonnechère et al., 2012). Blanching can expel the air trapped inside the plant tissues, especially intercellular gas, which is a vital step prior to canning since the blanching prevents expansion of air during processing and reduces strain on the containers and the risk of misshapen cans and faulty seams. Other purposes
5.1 Introduction ...................................................................................................... 79 5.2 Applications of HHAIB ................................................................................... 81
5.2.1 Thermal Treatment to Inactive Bacteria on the Surface of Products.......81 5.2.2 Beef Cooking ....................................................................................... 82 5.2.3 Baking of Dough Products .................................................................. 82 5.2.4 Wooden Barrel Roasting for Aging Alcoholic Spirits ........................ 83 5.2.5 Seedless Grape Blanching to Enhance the Drying Rate and Quality .... 84
5.3 Further Research Opportunities....................................................................... 85 5.4 Conclusions ......................................................................................................88 Acknowledgments ......................................................................................................88 References ..................................................................................................................88
