ABSTRACT
The term blanching was originally used to designate heat-treatment operations in the processing of plant foods for frozen storage, which prevent
5.1 Introduction ........................................................................................... 123 5.2 Blanching Systems ................................................................................ 125 5.3 Enzymes Responsible for Quality Deterioration in Vegetables ..... 126 5.4 Thermal Inactivation of Enzymes by Blanching .............................. 127
5.4.1 Selection of Blanching Indicator Enzyme ............................. 127 5.4.2 Thermal Stability of Indicator Enzymes ............................... 129
5.4.2.1 Loglinear (monophasic) Model ................................ 131 5.4.2.2 Biphasic Model ........................................................... 132
5.5 Correlation of Quality with Loss of Enzyme Activity .................... 134 5.5.1 Relationship Between Residual Enzyme Activity
and Quality ................................................................................ 134 5.5.1.1 Color and Pigments ................................................... 134 5.5.1.2 Vitamins ...................................................................... 138
5.6 Conclusion ..............................................................................................141 Abbreviations ..................................................................................................141 References .........................................................................................................141
