Difference between revisions of "Blanching"
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Revision as of 11:15, 29 September 2010
Back to the EFFICIENCY FINDER
1. OBJECTIVE
Blanching is a food-oriented unit operation. Blanching operations are designed to expose the entire product to high temperatures for a short period of time, by using steam heating indirectly for fruit juices and directly for vegetables. The primary function of this operation is to inactivate or retard bacterial and enzyme action, which could otherwise cause rapid degeneration of quality. (BAT in the Food, Drink and Milk Industries, June 2005).
2. FIELD OF APPLICATION
Blanching is mainly applied in the food industry, in the fruit and vegetable production.
3. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT
Information about the techniques, methods and equipment can be found in the file Blanching in the Food Industry.
4. RELEVANT PARAMETERS TO ENERGY
- Temperature
- Pressure
- Medium
- Food characteristics (e.g. temperature sensitivity, water content)
Back to EFFICIENCY FINDER
