Blanching, Hot Filling dan Pasteurization

Preheat to treatment applied to tissue before canning, freezing and drying

• Hot Filling

• Pasteurization

• Cold Filling

• Blanching

.....are often added to blancher water to protect chlorophyll and to retain the colour of green vegetables, although the increase in pH may increase losses of ascorbic acid

• Sodium carbonate (0.125% w/w)

• Sodium carbonate (0.125% w/w) or calcium oxide

• calcium oxide

• Sodium Oixude

Calcium chloride (1–2%) is therefore added to blancher water to form insoluble calcium pectate complexes and thus to maintain .......in the tissues

• freshness

• Juicenes

• Firmness

Long time pasteurization “holder process”

• 73oC, 15 detik

• 62.8 – 65.6oC, 30 menit

• 85 – 95oC, 2 – 3 detik

HTST pasteurization

• 73oC, 15 detik

• 62.8 – 65.6oC, 30 menit

• 85 – 95oC, 2 – 3 detik

Flash pasteurization

• 73oC, 15 detik

• 62.8 – 65.6oC, 30 menit

• 85 – 95oC, 2 – 3 detik

Hot Filled Foods

• 73oC, 15 detik

• 180 oF

• 85 – 95oC, 2 – 3 detik

Application of hot filling

• Sauce

• Cheese

• Juice

• Vegetable

Application of Steam Blanching

• Potato

• Tomato

• Paprica

• Milk

Application of Hot water blanching

• Potato

• Tomato

• Paprica

• Milk