Topical Terminology > Blanching
Blanching
For Blanching we have terms and definitions in 2 topics. The topics are Food Industry and Science.
Blanching (Food Industry) 
Blanching is the immersion of fruit and vegetables in boiling water or steam in order to destroy enzymes which will otherwise cause undesirable chemical changes in the product. Blanching is derived from the French for white, as fruit and vegetables lose colour during the blanching process.
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Blanching (Science)
Heating of vegetables to stop enzyme action
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