{"id":1634,"date":"2025-06-27T17:10:23","date_gmt":"2025-06-27T09:10:23","guid":{"rendered":"https:\/\/www.snackfoodm.com\/?p=1634"},"modified":"2025-06-27T17:10:23","modified_gmt":"2025-06-27T09:10:23","slug":"function-of-blanching-machine","status":"publish","type":"post","link":"https:\/\/www.snackfoodm.com\/ar\/function-of-blanching-machine\/","title":{"rendered":"\u0645\u0627 \u0647\u064a \u0648\u0638\u064a\u0641\u0629 \u0622\u0644\u0629 \u0627\u0644\u0633\u0644\u0642\u061f"},"content":{"rendered":"

In the food processing industry, blanching machine is a very critical equipment, which is widely used in the pre-treatment process of fruits, vegetables and other raw materials. Mango, broccoli, peas, carrots, spinach, etc. usually need to be blanched before further processing (such as quick freezing, drying, canning, etc.). So, what is the function of blanching machine?<\/p>\n

 <\/p>\n

What is blanching?<\/strong><\/p>\n

Blanching is a process where fruits or vegetables are heated in hot water at a certain temperature for a short period of time and then cooled rapidly. This treatment can effectively destroy the activity of enzymes and prevent the raw materials from changing color or deteriorating.<\/p>\n

Common blanching equipment includes:<\/p>\n

Hot water blanching machine<\/a> (suitable for most vegetables and fruits)<\/p>\n

Steam blanching machine (energy-saving and environmentally friendly, more suitable for products that are not resistant to water washing)<\/p>\n

\"\u0622\u0644\u0629<\/p>\n

The main functions of the blanching machine<\/strong><\/p>\n

    \n
  1. Inactivate enzyme activity to prevent discoloration and taste change<\/li>\n<\/ol>\n

    Fruits and vegetables contain a variety of enzymes (such as polyphenol oxidase, peroxidase, etc.). If not handled in time, they will cause oxidation discoloration and flavor deterioration, affecting the quality of the product. Blanching can inactivate these enzymes in a short time and play a “fresh lock” role.<\/p>\n

      \n
    1. Soften the tissue for subsequent processing<\/li>\n<\/ol>\n

      In processes such as slicing, cutting, and pressing, some fruit and vegetable tissues are hard and difficult to handle. After blanching, the fruit and vegetable tissues are softened, making them easier to machine and improving efficiency.<\/p>\n

        \n
      1. Improve color and appearance<\/li>\n<\/ol>\n

        Green vegetables such as broccoli and spinach will be more emerald green and tender after proper blanching, which helps to improve the visual appeal of the finished product.<\/p>\n

          \n
        1. Preheating for quick freezing and drying<\/li>\n<\/ol>\n

          Blanching is a common preheating method before quick freezing or drying. Blanching can make the internal temperature of the raw materials more uniform, avoid freezing cracks, drying cracks and other problems, and also shorten the quick freezing or drying time.<\/p>\n

           <\/p>\n

          Benefits of using a blanching machine<\/strong><\/p>\n

          Improve product quality: Through blanching, the color, taste and flavor of the product can be effectively improved.<\/p>\n

          Extend shelf life: inactivate enzyme activity and initially sterilize, which can slow down the rate of food spoilage.<\/p>\n

          Ensure food safety: reduce microbial content and improve product hygiene.<\/p>\n

           <\/p>\n

          Notes on blanching process<\/strong><\/p>\n

          Temperature control: Usually the blanching temperature of hot water is between 85~100\u2103, and the time ranges from tens of seconds to several minutes, which needs to be adjusted according to the type of raw materials.<\/p>\n

          Time control: Too short a time will not work, and too long a time will lead to nutrient loss and deterioration of texture.<\/p>\n

          Cooling treatment: After blanching, it should quickly enter the cooling water tank or cold air system to avoid overheating.<\/p>\n

          <\/div>","protected":false},"excerpt":{"rendered":"

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