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    Blanching: - Pro Ch. 10 of Fellows Food Processing Technology

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    emilia emilia
    To inactivate enzymes in many fruits and vegetables prior to further processing, blanching is commonly used. Blanching involves rapidly heating food to a preset temperature, holding for a set time, then rapidly cooling. This heat treatment inactivates enzymes that can cause deterioration during storage. Blanching also reduces microorganisms on food surfaces. Individual quick blanching is a two-stage method that improves heating uniformity compared to conventional steam blanching. Blanching affects sensory and nutritional qualities as well as color, flavor, and texture of foods.

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    Blanching: - Pro Ch. 10 of Fellows Food Processing Technology

    Uploaded by

    emilia emilia
    68 views5 pages
    To inactivate enzymes in many fruits and vegetables prior to further processing, blanching is commonly used. Blanching involves rapidly heating food to a preset temperature, holding for a set time, then rapidly cooling. This heat treatment inactivates enzymes that can cause deterioration during storage. Blanching also reduces microorganisms on food surfaces. Individual quick blanching is a two-stage method that improves heating uniformity compared to conventional steam blanching. Blanching affects sensory and nutritional qualities as well as color, flavor, and texture of foods.

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    Blanching

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    To inactivate enzymes in many fruits and vegetables prior to further processing, blanching is commonly used. Blanching involves rapidly heating food to a preset temperature, holding for a set time, then rapidly cooling. This heat treatment inactivates enzymes that can cause deterioration during storage. Blanching also reduces microorganisms on food surfaces. Individual quick blanching is a two-stage method that improves heating uniformity compared to conventional steam blanching. Blanching affects sensory and nutritional qualities as well as color, flavor, and texture of foods.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    68 views5 pages

    Blanching: - Pro Ch. 10 of Fellows Food Processing Technology

    Uploaded by

    emilia emilia
    To inactivate enzymes in many fruits and vegetables prior to further processing, blanching is commonly used. Blanching involves rapidly heating food to a preset temperature, holding for a set time, then rapidly cooling. This heat treatment inactivates enzymes that can cause deterioration during storage. Blanching also reduces microorganisms on food surfaces. Individual quick blanching is a two-stage method that improves heating uniformity compared to conventional steam blanching. Blanching affects sensory and nutritional qualities as well as color, flavor, and texture of foods.

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    • Major Aim?

    • to inactivate enzyme in many vegetables &


    Blanching fruits, prior to further processing.

    • A pre-treatment

    -PRO
    • Unsteady-state heat transfer by
    Ch. 10 of Fellows conduction & convection
    Food Processing Technology (see ch. 1 of Fellows)
    Principles & Practices

    • The heat resistance of enzymes


    How to achieve adequate enzyme inactivation?  D and z values.
    • food is heated rapidly to a pre-set temperature, • Enzymes, e.g.:
    • held for a pre-set time, – lipoxygenase,
    • cooled rapidly to near ambient temperatures. – polyphenoloxidase,
    Heating
    – polygalacturonase,
    method – chlorophyllase.

    Type of Blanching
    • Heat-resistant enzymes: catalase & peroxidase.
    Temperature
    fruit/vegetable Time?  not to cause deterioration during storage;
     used as marker enzymes to determine the
    success of blanching.
    Size of food

    1
    heating medium • Adequate blanching also reduces numbers of
    temperature contaminating micro-organisms on surface of
    foods

    thermal controlling convective • Blanching can soften vegetable tissues


    conductivity rate of heating heat transfer
    of food at centre coefficient  facilitate filling into containers
     removes air from intercellular spaces
     increases density of food
    size & shape
    of food  assisting formation of a head-space
    vacuum in cans

    Equipment Equipment: Steam blancher


    Steam blanching
    • Esp. for foods with a large area of cut surfaces
    • Mesh conveyor carries food through a steam
     (+) higher nutrient retention, atmosphere in a tunnel.
    provided cooling is by cold-air or cold- • Water sprays at the inlet and outlet to condense
    water sprays. escaping steam.
    • Cooling with running water (fluming)
     (-) increases leaching losses, • However, conventional steam blanching
    but (+) product may gain weight.  often poor heating uniformity in multi-layers’
    • Cooling with air food.
     (-) weight loss; (+) nutrient
    retention.

    2
    Individual quick blanching (IQB)

     blanching in two stages.


    1st : food is heated in a single layer to a sufficiently
    high temperature to inactivate enzymes.

    2nd (adiabatic holding) : a deep bed of food is held


    for sufficient time to allow temperature at centre • Nutrient losses during steam blanching are
    of each piece to increase to that needed for reduced by exposing the food to warm air (65ºC)
    enzyme inactivation. in a short preliminary drying operation (‘pre-
    conditioning’).
    • E.g. 25 s for heating and 50 s for holding 1 cm • Pre-conditioning + IQB
    diced carrot compared with 3 min for
    conventional blanching.  reduce nutrient losses
     no reduction in the yield of blanched food.

    Equipment: Hot-water blancher

    • holds food in hot water (70-100ºC) for a


    specified time,
    • removes it to a dewatering-cooling section.

    reel blancher
    • food enters a slowly rotating cylindrical mesh
    drum (with internal flight) partly submerged in
    hot water.

    3
    Effect on foods
    blancher-cooler
    • changes to sensory & nutritional qualities < heat
    sterilisation
    • pre-heating, blanching, cooling sections.
    • time–temperature combination is a compromise
    • Food on a single conveyor belt throughout each  ensuring adequate enzyme inactivation
    stage  prevents excessive
     not to suffer from physical damage due to softening & loss of
    turbulence of conventional hot water blanchers. flavour

    Effect: Nutrients Effect: Colour and flavour


    • Some minerals, water-soluble vitamins & other
    • brightens colour of some foods
    water-soluble components are lost.
    • change in food pigments.
    • Losses of vitamins are mostly due to leaching,
    • Na2CO3 or CaO (+) to blancher water
    thermal destruction & oxidation.
     protect chlorophyll; retain colour of green
    vegetables
    maturity &
    water to food
    variety
    Preparation
     increase in pH may increase losses of
    ratio method ascorbic acid.
    Cooling Vitamins Losses surface-area-to-
    • cut apples & potatoes
    method -volume ratio  in dilute brine prior to blanching.
    Blanching
    time - temperature
    method

    4
    Effect: Texture

    • when used for freezing or drying,


    time–temperature conditions
    needed to achieve enzyme inactivation
    cause an excessive loss of texture
    in some types of food

    • CaCl2 (+) to blancher water


     to form insoluble calcium pectate complexes
     maintain firmness in the tissues.

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