Explain about the blanching - food processing, Biology

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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:

Inactivate most enzymes
Some cleaning action
Removes substances in some products
Activates some enzymes (if controlled)
Removes undesirable odors/flavors
Softens fibrous material and decreases volume
Expels air and respiratory gasses
Preheating of product prior to canning

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