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Food Science & Technology vocabulary · Food Processing

Blanching

Meaning in food science & technology, with examples

/ˈblæntʃɪŋ/nounCommon term

In food science & technology, blanching means: A short heat treatment in hot water or steam, followed by quick cooling, used on vegetables and some fruits mainly to inactivate enzymes before freezing, canning or drying.

In Turkish: haşlama, blanşlama

How it is used

Blanching stops enzymes that cause off-flavors, color loss and browning during storage. It also cleans the product, lowers the number of microbes and softens it for packing. Plants check it with a peroxidase test. Over-blanching wastes energy and causes vitamin loss and a soft texture.

Example sentences

  1. Blanching the green beans for two minutes keeps their bright color after freezing.

  2. A positive peroxidase test means the blanching time was too short.

Common collocations

  • steam blanching
  • water blanching
  • blanching time
  • peroxidase test
  • blanch and freeze
  • heat treatmentAny process that uses heat to make food safe, extend its shelf life or change its properties, such as pasteurization, sterilization, blanching or cooking.
  • enzymatic browningThe browning of cut or bruised fruits and vegetables when enzymes, mainly polyphenol oxidase, react with natural phenolic compounds and oxygen from the air.
  • freezingLowering the temperature of food until most of its water turns to ice, which stops microbial growth and slows chemical changes for months.
  • canningPreserving food by sealing it in airtight containers such as cans or jars and heating it enough to destroy the microorganisms that could grow during storage.

More terms: Food Processing

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