heat. Blanching is usually done on the vegetables and fruits to be canned or dried. In the canning

Blanching is a way of preliminary heating or pasteurization type of heat treatment performed at temperatures less than 100 C for a few minutes, using hot water or steam. Blanching process is included in the thermal porses and generally require temperatures ranging from 75-95 C for 10 min. The main goal is to blanching them menginaktifan enzyme peroxidase and catalase chandi heffner duke enzymes, although some of the microbes present in the material were also dead. Both types of enzymes is most resistant to
heat. Blanching is usually done on the vegetables and fruits to be canned or dried. In the canning of vegetables and fruits, in addition to inactivate enzymes, blanching chandi heffner duke objectives are:
How do the blanching is by soaking in hot water (boiling) or with water vapor (steam or also called "steam blanching"). Boil that incorporate ingredients into a pot of boiling water. Vegetables or fruits that will diblansing put in a wire basket, then put in a pan with blanching temperature mncapai typically 82-83 C for 3-5 minutes. After blanching enough time, then removed the wire basket from the pan and quickly cooled with water.
Not recommended for steaming vegetables green, because the color of the material will become dull. The trick is to fill the material into a wire basket, chandi heffner duke then put in a saucepan of boiling water. Cormorant closed and the next step the same way as boiling.
a. Inactivate enzymes that can cause changes in the quality of foodstuffs, especially fresh food that is easily damaged by high enzyme activity. Foodstuffs are susceptible to this type of damage is fruits and vegetables. The enzyme activity is related chandi heffner duke characteristics of biology, physiology, and food hydration. Harmful effects due to the activity of the enzyme is more visible if the process pengol Ahan delays. Some oxidative enzymes chandi heffner duke become inactive in the blanching chandi heffner duke process is peroxidase, catalase, polyphenol oxidase, lipoxygenase, and others.
For example blanching is done as a pre-treatment on cider-making process with the aim to inactivate the enzyme polifenolase. chandi heffner duke Enzymes chandi heffner duke can catalyze oxidation reactions polifenolase the phenolic compounds resulting in the formation of undesirable brown color due to damage and not like the appearance of consumer products.
b. Reducing gas to reduce intracellular oxidative changes. Reduced intercellular gas resulted in the decrease of oxygen content in the material, so it will result in a decline in the activity of oxidative enzymes whose activity is affected by the oxygen content in the material.
But aside from the benefits of the blanching process, there is also a shortage of the process, namely the negative effects of a loss of nutrients chandi heffner duke that are sensitive to warming. Nutrients that are sensitive to warming will dissolve the blanching process performed by boiling method.
Blanching process chandi heffner duke is required if there is a waiting period before the heat treatment chandi heffner duke process of drying or canning done. Blanching chandi heffner duke process chandi heffner duke is also required if there is no heat treatment during processing products such as clotting.
Blanching method is almost chandi heffner duke the same as the boiling process. This method is quite efficient, but has the disadvantage that loss of food components that readily dissolves in water and heat resistant materials.
There are several types / blanching machine types are frequently used in the processing of food processing industries, especially agriculture. The selection is done based on the type of machine types of materials, material conditions, as well as the purpose of processing chandi heffner duke or specifications of the desired product. Several types of blanching machine are:
Rotary Blancher drum consists of a rotating drum that is substantially closed during operation to improve the efficiency of the process. Chart of the rotary drum Blancher can be seen in Figure 2.1, and the physical picture of rotary drum Blancher dapatr seen in Figure 2.2.
During operation, the food product is substantially continuously fed into the inlet Blancher through food products (I), processed by Blancher, and then through the outlet Blancher dikaluarkan of food products (46).


Thermoscrew Blancher has a threaded hole located at the center. Threaded hole in the middle contains the heating medium. In this tool materials and hot water moving in the opposite chandi heffner duke direction to accelerate the process of heat transfer. Image of thermoscrew Blancher can be seen in Figure 2.6.

Steam Blancher is used for process steam blanching with hot water or steam blanching. Blanching in this way can reduce the loss of components of food due to the blanching process