Effect of Blanching Treatments on the Yield of Carrot Juice. The yield of unblanched carrot juice was 59%, and it decreased after the blanching treatment because the texture of whole carrots became soft, thus making juice extraction difficult, and because of the leaching loss during the blanching process (Bao and Chang 1994). The yield of carrot juice was found to be maximum, i.e., 55% in water blanching at 95C for 5 min (Fig. 6).