Hot Water Blancher

Blanching is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture. 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.