Technology of blanching

Traditionally, blanching is done using either a water bath or saturated steam. In both
methods, the food is heated for a short period of time and then introduced into either cold
water or cold air to quickly stop the heating process. At the industrial level, foods move on a
continuous conveyor belt through preheating, holding, and cooling. For hot water blanching,
vegetables are immersed under pre-warmed water (70 to 100 °C) for varying amounts of
time, depending on type and quantity. When the product is heated by water, greater
uniformity of heating is achieved, especially when compared to hot air. This advantage
allows hot water blanching at lower temperatures, but requires longer blanching times. Water
is heated and cooled using heat exchangers and recirculated for continuous use, reducing
costs.

Steam blanching systems inject hot air (~100 °C) onto food as it passes through the blanching
system on a conveyor belt.This method greatly reduces the leaching of water-soluble
compounds from the product and is the preferred technique for smaller foods and those with
cut surfaces.Steam blanching is more energy-efficient, and the ability for quick heating
allows for shorter processing times. This reduced heat exposure preserves color, flavor, and
overall quality of the food; however, evaporation may occur leading to lower masses and
product yields.

Directly following the heat treatment, vegetables/fruits are quickly chilled by cold water. A
common alternative to cooling with cold water is cooling with cold air. This method of
cooling prevents the leaching of water-soluble nutrients; however, the air causes evaporation
and lowers the mass of the vegetable—a monetary disadvantage for industry.

Emerging technologies include ohmic, infrared, microwave, and radio frequency blanching.