Explain about the blanching - food processing, Biology

Assignment Help:

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

Related Discussions:- Explain about the blanching - food processing

What is heterophagic intracellular digestion, What is heterophagic intracel...

What is heterophagic intracellular digestion? How is this process accomplished? Heterophagic intracellular digestion is the breaking into minor substances of external substance

Explain about hydroxyapatite coating, Hydroxyapatite coating Hydroxyapa...

Hydroxyapatite coating Hydroxyapatite coating has been recommended for clinical use. These implants are superior with respect to the degree and rate of fixation in the bone as

Infectious coryza, I nfectious coryza A highly infectious bacterial di...

I nfectious coryza A highly infectious bacterial disease of chickens caused by Hemop hilus paragallinarum, is characterized by catarrhal inflammation of the upper respirator

Define the herbals, Q. Define the Herbals? During the Middle Ages, foll...

Q. Define the Herbals? During the Middle Ages, following the decline of the Greek and Roman civilisations, little significant botanical progress was made. The early herbals (i.

Points, What is the classification of protozoa with examples

What is the classification of protozoa with examples

Vitamins, write a comprehensive note on vitamins?

write a comprehensive note on vitamins?

Explain about the food analysis and chemistry, Explain about the Food analy...

Explain about the Food analysis and chemistry? Investigation of the basic composition and physical, organic and biochemical properties of food constituents at the molecular lev

Prawn.., Ask question #Minimum 2o pages accepted#

Ask question #Minimum 2o pages accepted#

Action of carbon dioxide receptor cells, Action of carbon dioxide receptor ...

Action of carbon dioxide receptor cells The respiratory center is sensitive to increased carbon dioxide levels and increased acidity of the blood. It is peculiar that even tho

What is diverticular disease, Q. What is Diverticular Disease? A common...

Q. What is Diverticular Disease? A common disorder of the large bowel, diverticulosis, is an early stage of the disease. It can be identified in 15% of the people over the age

Write Your Message!

Name

Email id

Message

Verfication Code

User Account

All Pages