Hot-gas blanching has been studied because of the potential for reducing leaching and, in particular, for reducing effluent. One report indicated that for spinach, green beans, corn on the cob, and leeks the retention of water-soluble vitamins was much the same as for other commercial blanching operations. Excessive surface drying in some cases and the presence of atmospheric oxygen, which could promote oxidative changes, were disadvantages. Also, it was shown that operational costs could be much higher than water blanching for some vegetables (15).
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