|technology > heating, cooling > blanching|
Blanchingair and gases in the product, and a reduction in the product volume.
heating systems. Direct heating is normally made by immersion in hot water (80 to 100°C) or exposure to live steam. The operation is normally carried out in horizontal chambers. The residence time in the blancher can vary from approximately 1 minute to 5 minutes depending on the vegetable or fruit being blanched. For some products direct contact with water is to be avoided thus heat exchangers working with hot water or vapour are applied.