Blanching is a pre-heat treatment for food preservation that enhances color, texture, and nutrient retention while inhibiting enzyme activity, with various industrial applications including frozen foods and canned goods. Advantages include improved shelf life and nutrient retention, but it can also lead to nutrient loss and tissue damage. Modern trends focus on hybrid technologies for efficiency and sustainability, alongside pasteurization methods aimed at eliminating pathogens in food products.

1. Group – o2

2. Blanching
 What is blanching?
 Industrial
applications
 Blanching
equipment
 Advantages
 Disadvantages
 Future potentials

3.  What is Blanching?
 Is a pre heat treatment method of food
preservation process
 When preparing fruits and vegetables for
freezing or canning
 Maintain the quality, color, texture, and
nutritional content of the product
• Inhibiting enzyme activity:
Lipoxygenase, Polyphenoloxydase
Mode
• Wet Blanching
• Dry Blanching
Methods

4. Wet
blanching
Hot water
blanching
Steam
blanching
Hot gas
blanching
Dry
blanching
High pressure
blanching
Micro-wave
blanching
Infra-red
blanching

5. Industrial Applications of Blanching
1. Frozen Food Industry: Blanched
broccoli, carrots, peas, and berries
2. Seafood Processing: Blanching
shrimp, crab, or lobster
3. Canned Food Production
4. Ready-to-Eat Meals: Stir-Fry Meals
5. Nut Processing: Almonds, peanuts, or
cashews

6. 6. Baby food production
7. Pre cut and Packaged Vegetables
processing
8. Snack Food Production
9. Prepared Salads and Deli Items

7. Blanching Equipments
 Two methods in industrial level
1. Saturated steam :
Steam blancher
2. Bath of hot water :
Blancher cooler

8. Blancher-cooler - 3 sections
(a) Pre-heating stage
(b) Blanching stage
(c) Cooling stage
Steam blancher stages
a) Preheating
b) Steam Injection
c) Cooling
d) Drainage and Drying
e) Packaging

9. 1. Texture Preservation
2. Color Preservation and
easy peeling
3. Improved Nutrient
Retention
4. Microbial Load Reduction
5. Enzyme Control in
Fermentation
6. Reduction of non enzymatic
Oxidation
7. Extended shelf life
Advantages of Blanching

10. Color Preservation
and easy peeling
Enzyme
Controlling
Enhance
freezing

11. Disadvantages of Blanching
1.1. Easily leads to damage of tissue cells
2. Loss of color
3. Nutrient loss Ex: hot water blanching
4. Protein denaturation
5. Flavor changes

12. Modern Trends of Blanching
 Development of Hybrid
Blanching Technologies:
 Hybrid technologies like ultrasound
combined with thermal blanching,
steam blanching with vacuum, and
exploring radio-frequency heating are
being researched.
 Aim to achieve uniform heating,
reduce nutrient loss, increase energy
efficiency, and minimize pollution.

13.  Evaluation of Sustainability using
Life Cycle Assessment (LCA):
 The goal is to enhance energy
efficiency, reduce CO2 emissions,
and promote sustainable
development in the food processing
industry
 Modified atmosphere packaging
(AMP) together with blanching

14. Pasteurization
 What is
pasteurization?
 Industrial
applications
 Pasteurization
equipment
 Advantages
 Disadvantages
 Future potentials

15.  What is Pasteurization?
 Pasteurization is the process of heating to
kill/destroy all the pathogenic microorganisms in
food , in which food is heated to below 100’C
 Examples : milk, milk products, fruits juice, beer
 Two methods
• Conditions of 63°C for 30 min
1. Low-temperature long time method (LTLT)
• Conditions of 71.8°C for 15 seconds
2. High-temperature short-time (HTST)

16. Mode of the preservation: Destruct
microbes
 In low acidic foods (pH > 4.5,for example
milk) it is used to minimize the hazards
from pathogenic micro-organisms and to
extend the shelf life of foods for several
days
 In acidic foods (pH < 4.5, for example
bottled fruit) it is used to extend the shelf
life for several months by destruction of
pathogenic micro organism and enzyme
inactivation

17. Industrial Applications of Pasteurization
1. Dairy Industry : Milk and cheese
Pasteurization
2. Beverage Production: Juice and beer
Pasteurization
3. Food Processing : Canned Foods
(fruit and vegetables)
4. Egg Products : Pasteurized
Eggs
5. Seafood Processing : Pasteurization
of Seafood

18. 6. Other food products : Honey and honey
comb
7. Clinical Applications: Medical
Solutions
8. Ready-to-Eat Meals : Packaged
Foods

19. Pasteurization Equipments
 Use two types of pasteurizers
1. Plate heat exchanger 2. Tubular heat exchanger

20.  Comprises multiple thin,
corrugated metal plates clamped
together to create alternating
channels for the passage of two
fluids
 Consists of straight or coiled tubes
through which heat transfer occurs
between fluids
 Shell-and-tube, double pipe, or
multi-tube designs, catering to
different heat transfer needs

21. Advantages of Pasteurization
1. Preservation of nutritional
value
2. Lower initial cost
3. Less floor space required
4. Extended shelf life
5. Lower operating cost

22. 5. Pasteurization reduces the level
of microorganisms
6. Some food products are
breeding grounds for
microorganisms
7. Improved flavor and texture.

23. Disadvantages of Pasteurization
1. Nutrient depletion
2. Flavor alteration
3. Energy-intensive process
4. Reduced extended shelf life
compared to other sterilization
methods

24. 5. Presence of residual
microorganisms
6. Environmental impact (water
usage, energy consumption, and
waste generation)
7. Potential for equipment
contamination

25. Modern Trends of Pasteurization
 Advanced Non-Thermal
Technologies:
 Pulsed electric fields (PEF)
 High-pressure processing
(HPP)
 Cold plasma method
 Ultra-violet (UV) light
 Oscillating magnetic field
technologies

26.  Packaging Innovations
 Biodegradable and
Sustainable Packaging
 Active Modified Atmosphere
Packaging (AMAP)
 Barrier Films and Coatings

27.  Integration of robotics
and automation in
pasteurization