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Explain about the Blanching - Food Processing?
Blanching is used for variety of purposes. It is defined as a mild heat treatment applied to tissue (usually plant) prior to freezing, drying or canning. Why do we need to blanch foods?
Well, blanching is useful and its functions include:
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Planning the Nursing Care 1) Maintain hydration and electrolyte balance. 2) Administer accurate and adequate antibiotics drugs. 3) Prevent the spread of infection.
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