What Is A Blanching Machine?

What is a blanching machine? Blanching machine is a kind of equipment widely used in the processing of fruits and vegetables, mainly used for heat treatment of fruits and vegetables. Common application areas of blanching machine include preservation of fruits and vegetables, pre-freezing treatment and canning and other processing processes.

The role of blanching machine:

• Inhibit enzyme activity: After fruits and vegetables are harvested, the enzymes inside are still active, which will affect the color, flavor and nutritional content of the food. Blanching and heating can effectively inhibit the activity of these enzymes, thereby preventing the food from deteriorating due to the action of enzymes and maintaining its color and nutrition.
• Killing microorganisms: The high temperature during the blanching process can effectively kill bacteria and other microorganisms on the surface of fruits and vegetables, reducing the risk of food contamination and ensuring the safety of food during subsequent processing and storage.
• Improve the texture of food: Blanching can also help soften the fibers of fruits and vegetables, making them easier to cut, pack and process in the subsequent processing. For some varieties of fruits and vegetables, blanching can also improve their taste and make them more tender.
• Enhance the preservation of food: After blanching, the moisture of the ingredients will be removed to a certain extent, which helps prevent the growth of microorganisms and improve the storage stability of food.

Things to note when using the blanching machine:

• Temperature control: The water temperature during blanching should be controlled within an appropriate range. Too high a temperature will lead to the loss of nutrients in the food, and even cause the texture to be too soft or damaged; too low a temperature may not effectively sterilize and inhibit enzyme activity. Therefore, the appropriate blanching temperature should be set according to different fruits or vegetables.
• Control of blanching time: The blanching time should not be too long or too short. If the time is too long, the food will be over-ripened and lose its freshness and taste; if the time is too short, the effect of inhibiting enzyme activity and sterilization may not be achieved. Usually, the blanching time ranges from a few seconds to a few minutes, and the specific time should be adjusted according to the type of food and processing requirements.
• Rapid cooling after blanching: Fruits and vegetables should be cooled quickly after blanching to prevent the temperature inside the fruits and vegetables from remaining high for a long time.