fruits and vegetables blanching technique and method

fruits and vegetable blanching.
what is blanching? how it is done

1. BLANCHING OF FRUITS AND VEGETABLES Name: Aima Tariq Sap I'd: 70138060 Semester: 4th

2. Road Map What is blanching? Why it is done?  Main objective Principle of blanching Where blanched food is used References 

3. What is blanching? Blanching is scalding vegetables in boiling water or steam for a short time then quickly soaking them in very cold or ice water Blanching stops enzyme actions cause loss of flavour, colour and texture Blanching removes some surface dirt and microorganisms

4. Why blanching is done? Blanching removes some surface dirt and microorganisms Brightens colour and helps slow vitamin losses It wilts greens and softens some vegetables    Example: broccoli, cabbage etc. Makes them easier to pack and store

5. Principle of Blanching   Heat Exposure: Briefly expose food to hot water Softens food and deactivates enzymes

6. Conti... Rapid Cooling: Immediately cool food in cold water Stops cooking process quickly

7. Conti ... Purpose : Retains vibrant colours Keeps food tender yet crisp Removes dirt and contaminants  Prepares food for freezing or canning, maintaining quality

8. Where blanched food is used? Blanching is used in various ways, including: Food Preservation: Keeps colours bright Preserves texture Prepares food for freezing or canning

9. Conti... Preparing Vegetables: Softens veggies for cooking Cleans and removes dirt Removing Skins: Helps peel fruits like tomatoes Easier skin removal

10. Conti... Maintaining Quality: Retains nutrients Prevents spoilage Long term storage

11. ANY QUESTION? 

12. REFERENCES  https://www.clemson.edu/ http://nchfp.uga.edu/how/freeze/blanching.html https://restless.co.uk/health/healthy-body/simple-ways-to-add-more-fruit-and-vegetables-to-your-diet/ https://angelvegetable.blogspot.com/2021/06/blanching-is-done-at-temperature.html