The Effect of blanching on the Preservation Rate of Vc in Fruit Procession;

Effects of blanching conditions on the colour and brittleness of frozen day-lily flower;

Influence of blanching treatments on the enzyme activity, product yield and color of quick frozen mushrooms;

The results showed that suitable blanching treatment can significantly over the losses of soluble sugar and ascorbic acid, maintaining high marketable quality, and reduce POD and PPO activity.

Some important factors in processing were emphasized,such as selection of materials,quenching and scalding time,quenching and scalding degree,temperature,colour and lustre,spreading and baking time,temperature and humidity control at the baking stage,and so on.