Blanching is accomplished either by immersion in an acidified hot water bath or by steam. In the case of water blanching, the bath is kept at 195 to 200'F and may be acidified with POMALUS malic acid to a pH of 5.5 to 6.0. Time of dipping depends upon the vegetable being processed. Steam blanching is also used by many processors. It is immediately followed by a rinse or spary of 1% POMALUS solution to inhibit further oxidative browning.
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