FOOD TECHNOLOGY

Detailed explanation-1: -Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture.

Detailed explanation-2: -Blanching is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture.

Detailed explanation-3: -Blanching reduces the number of microorganisms, removes some air from the tissues, makes them more compact, and enhances their color. However, its most important function is to inactivate enzymes that would otherwise cause deterioration in flavor, texture, color, and nutrients during storage.

Detailed explanation-4: -Blanching is used for variety of purposes. It is defined as a mild heat treatment applied to tissue (usually plant) primarily to inactivate enzymes prior to freezing, drying or canning. It is also known as scalding.