This standard is about the principles of blanching and understanding the technology of food preparation and blanching process. Blanching may typically be carried out for products like fruit and vegetables before either canning, freezing or drying.
You need to understand the preparation of products for blanching and the reasons for this preparation activity. You need to know how the blanching process is carried out and the technology of the heat treatment. You also need to know how blanched products are cooled for further processing.
Knowledge and understanding
You need to know and understand:
1 the purpose of food washing/cleaning and food size reduction in preparation for blanching
2 the objectives of the blanching process; enzyme inactivation, colour preservation
3 why many prepared foods are blanched before further processing; product shrinkage, reduction of microbial activity and the addition of required additives
4 how steam blanching is carried out and the equipment used
5 how water blanching is carried out and the equipment used
6 how microwave blanching is carried out and the equipment used
7 the effects of steam or water blanching on food products; cleaning, improving product texture and colour
8 how the effectiveness of blanching can be tested using the peroxidase test
9 the advantages and disadvantages of steam
10 the advantages and disadvantages of water blanching
11 the advantages and disadvantages of microwave blanching
12 what temperatures and times are optimal for effective blanching
13 the additives used to improve product quality during blanching and their function
IMPFT148K Principles of blanching
Overview
This standard is about the principles of blanching and understanding the technology of food preparation and blanching process. Blanching may typically be carried out for products like fruit and vegetables before either canning, freezing or drying.
You need to understand the preparation of products for blanching and the reasons for this preparation activity. You need to know how the blanching process is carried out and the technology of the heat treatment. You also need to know how blanched products are cooled for further processing.
Knowledge and understanding
You need to know and understand:
1 the purpose of food washing/cleaning and food size reduction in preparation for blanching
2 the objectives of the blanching process; enzyme inactivation, colour preservation
3 why many prepared foods are blanched before further processing; product shrinkage, reduction of microbial activity and the addition of required additives
4 how steam blanching is carried out and the equipment used
5 how water blanching is carried out and the equipment used
6 how microwave blanching is carried out and the equipment used
7 the effects of steam or water blanching on food products; cleaning, improving product texture and colour
8 how the effectiveness of blanching can be tested using the peroxidase test
9 the advantages and disadvantages of steam
10 the advantages and disadvantages of water blanching
11 the advantages and disadvantages of microwave blanching
12 what temperatures and times are optimal for effective blanching
13 the additives used to improve product quality during blanching and their function
Keywords Food; Blanching; Technology; Water; Microwave; Produce; Canning; Freezing; Drying