fruits and vegetable blanching. what is blanching? how it is done

2. BLANCHING OF FRUITS AND
VEGETABLES
Name: Aima Tariq
Sap I'd: 70138060
Semester: 4th

3. Road Map
• What is blanching?
• Why it is done?
• Main objective
• Principle of blanching
• Where blanched food is used
• References

4. What is blanching?
• Blanching is scalding vegetables in boiling water or
steam for a short time
• then quickly soaking them in very cold or ice water
• Blanching stops enzyme actions
• cause loss of flavour, colour and texture
• Blanching removes some surface dirt and
microorganisms

5. Why blanching is done?
• Blanching removes some surface dirt and
microorganisms
• Brightens colour and helps slow vitamin losses
• It wilts greens and softens some vegetables
Example: broccoli, cabbage etc.
• Makes them easier to pack and store

6. Principle of Blanching
Heat Exposure:
• Briefly expose food to hot
water
• Softens food and deactivates
enzymes

7. Conti...
Rapid Cooling:
• Immediately cool food in cold
water
• Stops cooking process quickly

8. Conti...
Purpose:
• Retains vibrant colours
• Keeps food tender yet crisp
• Removes dirt and contaminants
• Prepares food for freezing or canning, maintaining
quality

10. Where blanched food is used?
Blanching is used in various ways, including:
Food Preservation:
• Keeps colours bright
• Preserves texture
• Prepares food for freezing or canning

11. Conti...
Preparing Vegetables:
• Softens veggies for cooking
• Cleans and removes dirt
Removing Skins:
• Helps peel fruits like
tomatoes
• Easier skin removal

12. Conti...
Maintaining Quality:
• Retains nutrients
• Prevents spoilage
• Long term storage

15. ANY QUESTION?

16. REFERENCES
• https://www.clemson.edu/
• http://nchfp.uga.edu/how/freeze/blanching.html
• https://restless.co.uk/health/healthy-body/simple-
ways-to-add-more-fruit-and-vegetables-to-your-diet/
• https://angelvegetable.blogspot.com/2021/06/blanchi
ng-is-done-at-temperature.html