- inactivation of enzymes: critical to the process of freezing and drying
- release the gases trapped in the tissue
- raise the temperature of the tissue: the adequacy of pasteurization/sterilization
- Soften tissue: ease packing
- reduce the number / initial microbial load
- eliminate the raw taste,
- ease cutting process (cutting, dicing, etc.),
- ease pealing
- provide the desired color
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| Photo by Justin Sorensen/ NNY Living http://www.nnyliving.com/index.php/2013/08/23/master-the-art-of-blanching-for-beautiful-crisp-vegetables/ |
