Effect of Blanching on Food Physical, Chemical, and Sensory Quality …
Montouto-Graña et al. observed that the use of chemical pretreatments with citric acid and ascorbic acid was preferable to blanching for maintaining the quality of vacuum-packed ready-to-cook potatoes. They concluded that blanching at 90–100 °C conferred boiled appearance to the potatoes, especially at longer blanching times (5 min).
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