Food Spoilage
Storage of Fruits and Vegetables

Why do you blanch food before freezing it?

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Wiki User
2010-06-10 05:51:25

Blanching is the scalding of vegetables in boiling water or

steam. Blanching slows or stops the action of enzymes. Up until

harvest time, enzymes cause vegetables to grow and mature. If

vegetables are not blanched, or blanching is not long enough, the

enzymes continue to be active during frozen storage causing

off-colours, off-flavours and toughening. Blanching time is crucial

and varies with the vegetable and size of the pieces to be frozen.

Under-blanching speeds up the activity of enzymes and is worse than

no blanching. Over-blanching causes loss of flavour, colour,

vitamins and minerals.

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