Blanchers

Category: Food Processing Machinery

Summary: Briefly heat food before freezing or canning.

Blanchers in food processing machinery are used to briefly heat food products, typically fruits and vegetables, before further processing like freezing, canning, or drying. This process, called blanching, serves several important functions.

    Function: Blanching aims to: 

1. Inactivate enzymes: This prevents undesirable changes in color, flavor, and texture during storage.

2. Reduce microbial load: It can kill some microorganisms on the food's surface.

3. Soften plant tissues: This can make vegetables easier to process (e.g., peel or cut).

4. Remove air: Blanching can expel air from plant tissues, which is beneficial for canning.

Methods: Common blanching methods include:

1. Hot water blanching: Immersing food in hot water.

2. Steam blanching: Exposing food to steam.

Applications: Blanchers are used for a wide range of produce, including: Green beans, Broccoli, Peas