The Blancher Machine (or Scalding Machine) is an automation equipment that performs one of the most critical pre-processing stages in the food processing industry, particularly in fruit and vegetable processing lines.
The primary purpose of this machine is to immerse the product in water or expose it to steam for a specific duration at a specific temperature (the Blanching process).
-Enzyme Inactivation: It inactivates enzymes naturally found in fruits and vegetables (especially oxidative enzymes such as peroxidase and catalase) which cause deterioration in the product's color, taste, odor, and nutritional value. This is vital, especially for products intended for freezing.
-Reduction of Microbial Load:It reduces certain bacteria and microorganisms on the surface, extending the product's shelf life and increasing its hygiene.
-Softening the Product Structure: It slightly softens the product's structure before subsequent processes such as peeling, dicing, or drying. For example, tomatoes must be blanched for the skin to be easily removed.
-Color Stabilization: It helps preserve the natural vibrant color of certain products (e.g., green beans, peas).
