Blanching
Blanching is a critical unit operation in food processing and engineering, with applications across various industries. It involves briefly immersing food products in boiling water or steam, followed by rapid cooling. This process is typically performed for fruits, vegetables, and even certain meat products for several essential reasons:
1. Enzyme Inactivation: One primary purpose of blanching is to inactivate enzymes present in food. Enzymes, such as polyphenol oxidase and ___ _______ _________ _____ _______ ______ ____ _________ ______ _________ ______ _____.
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