Steam Blanching

As a means of reducing leaching losses, much attention has been given to the development of steam blanchers. The first major development of steam blanching was that of the Individual Quick Blanch (IQB) system (10). This consisted of a 25-s exposure to steam of a single layer of diced carrot, followed by 50 s in a deep bed to allow equilibriation of temperature throughout the carrot pieces. A venturi thermocycle blancher was described, which was claimed to reduce steam consumption by 50%, maintain a uniform temperature throughout the blanching area, and, because of

Table 2. Comparison of Water Blanchers
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