. The commercial freezing of fruit products. Frozen foods; Fruit. 28 CALIFORNIA EXPERIMENT STATION BULLETIN 703 Heat Inactivation.—Discoloration may also be prevented by heat inactivation of the phenolases, or blanching (scalding). When blanching is properly done, no browning can occur, but if blanching is insufficient to destroy the oxidizing enzyme, the browning may be even more severe than in untreated fruit. (This effect is caused by injury to the tissues,. Fig. 2.—Center portions of apple segments after various pretreatments, freezing, thawing, and slicing. Top left, insufficiently blanch
. The commercial freezing of fruit products. Frozen foods; Fruit. 28 CALIFORNIA EXPERIMENT STATION BULLETIN 703 Heat Inactivation.—Discoloration may also be prevented by heat inactivation of the phenolases, or blanching (scalding). When blanching is properly done, no browning can occur, but if blanching is insufficient to destroy the oxidizing enzyme, the browning may be even more severe than in untreated fruit. (This effect is caused by injury to the tissues,. Fig. 2.—Center portions of apple segments after various pretreatments, freezing, thawing, and slicing. Top left, insufficiently blanched; top right, untreated; bottom left, sulfite dip, which did not penetrate properly; bottom right, adequately blanched. resulting from blanching, which allows the several reactants to be brought to- gether more quickly.) Another advantage is that blanching does not require the addition of a foreign chemical substance, and this eliminates troublesome label declarations. Disadvantages of blanching are that it tends to give the fruit a cooked flavor and softens its texture. A blanch which is sufficient to inhibit browning and still not precook the fruit is only rarely attainable. Another serious problem in connection with blanching fruit for freezing is that of cooling. To check con-. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Joslyn, Maynard A. (Maynard Alexander), 1904-1984; Hohl, Leonora A. (Leonora Anita), 1909-. Berkeley, Calif. : California Agricultural Experiment Station, College of Agriculture, University of California
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