Chapter 6. Blanching By: M.Sc. Mohammed Sabah Book = Fellows P. (2000) . Food Processing Technology Principles and Practice. Second Edition. Publishing CRC press. New York. P.P. 233

Chapter 6. Blanching Blanching : is the treatment of vegetables in hot water or steam to inactivate oxidative enzymes. Blanching serves a variety of functions, one of the main ones being to destroy enzymatic activity in vegetables and some fruits, prior to further processing by heat. As such, it is not intended as a sole method of preservation but as a pre-treatment which is normally carried out between the preparation of the raw material and later operations (particularly heat sterilisation, dehydration and freezing.

A few processed vegetables, for example onions and green peppers, do not require blanching to prevent enzyme activity during storage, but the majority suffer considerable loss in quality if blanching is omitted or if they are under-blanched. To achieve adequate enzyme inactivation, food is heated rapidly to a pre-set temperature, held for a pre-set time and then cooled rapidly to near ambient temperatures.

The factors which influence blanching time are: • type of fruit or vegetable • size of the pieces of food • blanching temperature • method of heating.

Theory The maximum processing temperature in freezing and dehydration is insufficient to inactivate enzymes. If the food is not blanched, undesirable changes in sensory characteristics and nutritional properties take place during storage. In canning, the time taken to reach sterilizing temperatures, particularly in large cans, may be sufficient to allow enzyme activity to take place. It is therefore necessary to blanch foods prior to these preservation operations.

Under-blanching may cause more damage to food than the absence of blanching does, because heat, which is sufficient to disrupt tissues and release enzymes, but not inactivate them, causes accelerated damage by mixing the enzymes and substrates. In addition, only some enzymes may be destroyed which causes increased activity of others and accelerated deterioration. Enzymes which cause a loss of eating and nutritional qualities in vegetables and fruits include lipoxygenase, polyphenoloxidase, polygalacturonase and chlorophyllase. Two heat-resistant enzymes which are found in most vegetables are catalase and peroxidase.

Although they do not cause deterioration during storage, they are used as marker enzymes to determine the success of blanching. Peroxidase is the more heat resistant of the two, so the absence of residual peroxidase activity would indicate that other less heat-resistant enzymes are also destroyed.

the temperature of the heating medium The factors that control the rate of heating at the centre of the product can be summarized as: the temperature of the heating medium the convective heat transfer coefficient the size and shape of the pieces of food the thermal conductivity of the food.

Blanching reduces the numbers of contaminating micro-organisms on the surface of foods and hence assists in subsequent preservation operations. This is particularly important in heat sterilization, as the time and temperature of processing are designed to achieve a specified reduction in cell numbers. Blanching also softens vegetable tissues to facilitate filling into containers and removes air from intercellular spaces which increases the density of food

1. Equipment The two most commercial methods of blanching involve passing food through an atmosphere of saturated steam or a bath of hot water. Both types of equipment are relatively simple and inexpensive. Microwave blanching is not yet used commercially on a large scale. There are a number of different designs of blancher, each of which holds the food in hot water at 70–100ºC for a specified time and then removes it to a dewatering-cooling section.

Advantages and limitations of conventional steam and hot-water blanchers

Blanchers: (a) IQB steam blancher (after Timbers et al Blanchers: (a) IQB steam blancher (after Timbers et al. (1984)); (b) blancher–cooler (from Hallstrom et al. (1988)) and (c) counter-current blancher (after Wendt et al. (1983)).

2. Blanching Effect on foods The heat received by a food during blanching inevitably causes some changes to sensory and nutritional qualities. In general, the time–temperature combination used for blanching is a compromiseحل وسط which ensures adequate enzyme inactivation but prevents excessive softening and loss of flavor in the food

2.1 Nutrients Some minerals, water-soluble vitamins and other water-soluble components are lost during blanching. Losses of vitamins are mostly due to leaching, thermal destruction and, to a lesser extent, oxidation. The extent of vitamin loss depends on a number of factors including: the maturity of the food and variety methods used in preparation of the food, particularly the extent of cutting, slicing or dicing the surface-area-to-volume ratio of the pieces of food

method of blanching time and temperature of blanching (lower vitamin losses at higher temperatures for shorter times) the method of cooling the ratio of water to food (in both water blanching and cooling).

Effect of blanching method on ascorbic acid losses in selected vegetables Losses of ascorbic acid are used as an indicator of food quality, and therefore the severity of blanching

2.2 Colour and flavour Blanching brightens the colour of some foods by removing air and dust on the surface and thus altering the wavelength of reflected light. Sodium carbonate (0.125% w/w) or calcium oxide are often added to blancher water to protect chlorophyll and to retain the colour of green vegetables, although the increase in pH may increase losses of ascorbic acid. Enzymic browning of cut apples and potatoes is prevented by holding the food in dilute (2% w/w) brine prior to blanching

When correctly blanched, most foods have no significant changes to flavor or aroma, but under-blanching can lead to the development of off-flavors during storage of dried or frozen foods. 2.3 Texture One of the purposes of blanching is to soften the texture of vegetables to facilitate filling into containers prior to canning. However, when used for freezing or drying, the time -temperature conditions needed to achieve enzyme inactivation cause an excessive loss of texture in some types of food (for example certain varieties of potato) and in large pieces of food. Calcium chloride (1–2%) is therefore added to blancher water to form insoluble calcium pectate complexes and thus to maintain firmness in the tissues.