食品加工与技术杂志

抽象的

A Better Nutrient Retaining Method: Comparison of Microwave with Conventional Blanching

Vaishali Rathi

The food industry and food researchers are exploiting every possible available source and procedure for marking novel methodologies in the field of food technology, processing, and preservation. Blanching is one of the most exploited techniques for deactivation of enzymes. These methods include minimum deleterious effects on food properties like texture, nutrients, flavor etc. Blanching is not a process, rather a pre-treatment that enables enzymatic deactivation and thus stabilizing the physical and chemical properties of food. It activates many enzymes in which peroxidases and methylesterases are observed leading. Blanching can be achieved through many ways right from conventional technique to using sophisticated microwaves. The difference arises and remains in the nutrient retention and texture persistence of the food being blanched.