Water blanching is performed in hot water at temperatures
ranging typically from 70C to 100C. However, lowtemperature long-time (LTLT) blanching and combinations of LTLT with high-temperature short-time (HTST)
blanching have also been studied.[3–5] Water blanching
usually results in a more uniform treatment, allowing
processing at lower temperatures. There are water
blanchers that use a screw or a chain conveyor to transport
the product inside the tank, where hot water is added.
Others use a rotary drum to immerse and convey the
product. Water is usually heated indirectly with steam in a
heat exchanger; therefore steam quality does not need to
be ‘‘food-grade.’’ Water blanching requires longer
processing times, results in increased leaching of minerals