Blanching Method For The Shell Life Of Friuts And Vegetables

Objective:

1. 1.To perform the blanching method to preserve fruits and vegetables and to enhance their shelf life.
2. 2. To determine the outcome of blanching on the visual and olfactory quality components of distinct fruits and vegetables.

Materials Apparatus

2 fresh cobs of corn

2 pairing knives

2 cucumbers

4 colanders

2 fresh pears

4X 2 litre pots

200 g fresh blueberries

Strainer

Ice Gloves for protection from heat

Plastic bags/Zipper bags to seal product

4 large bowls

Vacuum food sealer

Background:

Blanching is a cooking procedure wherein a nourishment, as a rule a vegetable or organic product, is burnt in bubbling water, expelled after a short, planned interim, lastly dove into frosted water or set under chilly running water (stunning or reviving to stop the cooking procedure. Blanching nourishments will help decrease quality misfortune after some time. Whitening is regularly utilized as a pre-treatment utilized before solidifying, drying, or canning in which vegetables or natural products are warmed with the end goal to inactivate proteins, change surface, expel the peel, and shrink tissue. Blanching is additionally used to protect shading, season, and dietary value. The process has three phases: preheating, blanching, and cooling.

Procedure:

1. During the initials, all kinds of fruits and vegetables(cucumbers, pear, corn & blueberries) were collected on the shelve.
2. Cutting boards and knives were cleaned and wiped properly before using them.
3. Using knife, cucumber and pear were cut into even pieces.
4. Remove the corn from the cob wisely.
5. Place each fruit and vegetable in a separate colander and observe the visual characteristics and other quality features of each fruit – taste, size, firmness etc.
6. Label 2 litre water pot for each fruit and vegetable and fill with water to boil.
7. With the water bubbling, deliberately put the fruits and vegetable in the water.
8. Give the water a chance to return to a bubble and process the example for 2 – 4 minutes.
9. Blueberries and corn can be whitened for 2 minutes.
10. Cut peaches for 3 minutes.
11. Entire cucumbers for 4 minutes.
12. Once the time reached remove the pot from heat and let it cool.
13. Watch and record the adjustment in nature of each example after it is totally cooled.
14. Place each sample in a marked pack and seal totally utilizing the Food Sealer.
15. Store the samples at 40C.
16. After 7 days, observe and record the change in quality of each sample and compare to your observations of fresh and blanched samples.

Observations:

Before Blanching, Fruits & Vegetables

Blueberry

Colour: Blue/Purple

Size: Saury

Taste: Marble Sweet

Firmness: Delicate

Peach

Colour: Light Green

Size: Saury

Taste: Medium Sweet

Firmness: Tough/Hardy

Corn

Colour: Yellow

Size: Very Small

Taste: Sweet

Firmness: Soft/delicate

Cucumber

Colour: Green

Size: Long

Taste: Sweet

Firmness: Tough/Hardy

After Blanching Fruits & Vegetables

Blueberry

Colour: Dark Reddish

Size: Pulpy

Taste: Tangy like chutney

Firmness: Very softlike paste

Peach

Colour: Cremish Yellow

Size: Small

Taste: Sweet

Firmness: Semi soft

Corn

Colour: Yellow

Size: Very Small

Taste: Sweet

Firmness: Soft/delicate

Cucumber

Colour: Light Green

Size: Medium

Taste: Taste like boiled potato

Firmness: Semi Soft/rubbery

Results: Performing blanching method in the lab results in the inactivation of compounds which will offer ascent to loss of shading, surface, creation of off smells and flavours or breakdown of supplements. All such kinds of observations were observed in the lab.