Abstract
A
9 page report about blanching fruits and vegetables for food processing.
Blanching is a
mild and short heat treatment, used only on plant material as vegetables and
fruit. The main purpose of blanching is the inactivation of oxidative enzymes, but
is also beneficial for packaging and processing. The adequacy of blanching is
measured by the Peroxidase test, since this is the most heat resistant enzyme
to be inactivated. Two methods of the test were performed. A Catalse test was also carried out and a comparison between
the three methods was evaluated. Â
