Physical properties of microwave dried papaya with blanching pre-treatment

• Main Authors: Muhamad, Ida Idayu, M. Z., Nurul Asyikin, M. S., Liza
• Format: Conference or Workshop Item
• Published: 2007
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/25623/
• Institution: Universiti Teknologi Malaysia

Blanching is a cooking process wherein the food substance, 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) to halt the cooking process.