Blanching of Fruits and Vegetables (English)

The blanching test will examine the effectiveness of boiling water blanch. Focus your attention to assess the influence of size and retention time on enzyme inactivation. Recipe Steel Kettle Procedure Select two sizes of potato/apple pieces from the size reduction experiment. Divide into four lots. Subject each lot to heat treatment in boiling water or Read more about Blanching of Fruits and Vegetables (English)[…]

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