User:Ericdcap5/sandbox
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Blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing[1]) to halt the cooking process. Blanching foods will help reduce quality loss over time.[2] Blanching is often used as a pre-treatment used prior to freezing, drying, or canning in which vegetables or fruits are heated in order to inactivate enzymes, modify texture, remove the peel, and wilt tissue.[3] Blanching is also utilized to preserve color, flavor, and nutritional value.[3] The process has three stages: preheating, blanching, and cooling.[2] The most common blanching methods for vegetables/fruits are hot water and steam, while cooling is either done using cold water or cool air.[4] [5] Other benefits of blanching include removing pesticide residues and decreasing microbial load.[5] Drawbacks to the blanching process can include leaching of water soluble and heat sensitive nutrients and the production of effluent.[3]