LearningCausesv1

Blanching slows quality loss in frozen vegetables

Brief heating inactivates enzymes before cold storage.

Output

Vegetables better able to retain quality during frozen storage

Input

Prepared vegetables briefly placed in boiling water or steam, then cooled

Input

Prepared vegetables briefly placed in boiling water or steam, then cooled

Output

Vegetables better able to retain quality during frozen storage

Relationship

What connects the input and output?

Heat reduces activity of enzymes that would otherwise continue changing colour, flavour and texture. Rapid cooling stops further cooking before freezing.

Sources

nchfp.uga.edu: Blanching slows quality loss in frozen vegetablesnchfp.uga.edu

What connects the input and output?

Sources

Discussion