Knowra Blanching Blanching Blanching is briefly heating food in boiling water or steam, then rapidly cooling it. The heat inactivates enzymes and can loosen skins, soften vegetables, or prepare food for freezing.
Enzyme inactivation : Enzyme inactivation is the loss of an enzyme’s ability to catalyze a reaction. Blanching slows food deterioration by disabling enzymes that cause changes in color, flavor, and texture.
Freezing of food : Freezing of food preserves it by lowering temperature enough to slow microbial and chemical activity. Blanching vegetables before freezing limits enzyme-driven losses during storage.
Parboiling : Parboiling is partially cooking food in boiling water before finishing it by another method. Both use brief boiling, but parboiling aims to advance cooking rather than primarily inactivate enzymes.
Food enzyme : A food enzyme is a protein that catalyzes chemical reactions in food. Enzymes continue changing food after harvest unless processes such as blanching reduce their activity.
Food safety : Food safety concerns preventing foodborne illness through safe handling, preparation, and storage. Blanching reduces some microbial loads but is not a substitute for safe handling or adequate cooking.
Thermal processing : Thermal processing uses heat to alter, preserve, or make food safer. Blanching is a brief form of thermal processing, with rapid cooling limiting further cooking.
Peeling : Peeling is the removal of an outer skin or rind from food or other materials. Brief heating loosens skins on tomatoes, peaches, and some nuts for easier removal.
Boiling : Boiling is cooking food in liquid at its boiling point. Unlike blanching, boiling usually continues until the food reaches its intended doneness.
Polyphenol oxidase : Polyphenol oxidase is an enzyme that catalyzes browning in cut or damaged plant tissues. Blanching can inactivate this enzyme and limit enzymatic browning in produce.
Vitamin retention : Vitamin retention is the amount of a food’s vitamins preserved after storage or preparation. Blanching can protect some qualities during freezing while also causing heat and water-related vitamin losses.
Show all 27