Continuous Blanching System

Introduction

This equipment is one of the requirements of Indian food industries for processing of vegetables. Blanching operation is a pre-heat process for vegetable dehydration which inactivates enzymes, decreases microbial populations and expels the cellular gases.

The continuous Blancher is an efficient one because of the lower loss of nutrients and shorter period of exposure to heat. The equipment has a capacity of 500 Kg/hr., with fully power packed system. A large quantity of vegetables can be quickly blanched using this blancher.

For further information please contact :

Defence Food Research Laboratory
Ministry of Defence,
Mysore - 570011