ABSTRACT
Blanching destroys many enzymatic activities, preventing undesired flavors and increasing the shelf life of food before subsequent processing operations. Predominantly used for vegetables, it is also beneficial for many fruits and for animal foods. It is a pretreatment generally carried out between raw material preparation and further operations like dehydration, sterilization, and freezing.
This chapter describes industrial blanching methods, and examines new perspectives and novel blanching techniques and their effects on quality and the sensory properties of food.
