Description
Alternative thermal blanching methods use controlled heat to inactivate enzymes while preserving color and texture of vegetables.
Technical
Heat denatures polyphenol oxidase and other enzymes, reducing oxidative browning; rapid heating methods such as microwave or pressure alter cell wall permeability, affecting chlorophyll stability and vitamin C retention; precise temperature‑time profiles minimize starch gelatinization and nutrient volatilization.
Science
Primary Reaction
Enzyme denaturation (heat‑induced protein unfolding)
Sensory Profile
Aroma ()
freshgreenvegetalbrightearthyherbalclean
Origin & History
Civilization
Chinese, Japanese, French