Microwave bleaching

Fresh fruit and vegetables are a real source of vitamins, minerals and fiber, with a low protein content. To preserve these nutrients, they undergo a thermal blanching process. This involves immersing the fruit or vegetables in boiling water, or steam, for a short period, but only if they do not reach boiling temperature. The vegetables are then rapidly cooled to stop the cooking process and preserve nutrient retention.

• In general, blanching is a heat treatment prior to freezing or canning, with the aim of inactivating enzymes such as polyphenol oxidase (PPO) and peroxidase (POD), which are responsible for browning reactions and lead to the development of a bad taste. This method also reduces bacterial contamination...