- Processing Food -

Blanching

Blanching is the heating of fruit or vegetables for a short time with either steam or water, and is an essential step before canning, drying or freezing of food.

This heating process is not meant to cook the food but to inactivate substances that would otherwise adversely affect the nutrient content, colour, flavour or texture during subsequent processing and storage.

Varying amounts of nutrients are lost in this process, in particular the water-soluble vitamins B-l, B-2, C, niacin and folacin.