DEHYDRATION OF FRUITS AND VEGETABLES 9 
Fic. 3—Chamber equipped for either steam blanching or sulphuring 
BLANCHING OR PROCESSING 
The blanching or processing agent is usually steam, hot water, or a 
hot salt or soda “solution, which helps the product to retain its natural 
color. In the steam treatment the material is subjected to live 
steam for the required period. In blanching by hot solution the 
temperature is maintained at 180° F. to the boiling point, depending 
on the material being treated. As a rule, steam blanching is pre- 
ferred to blanching’ in solution, because the loss of soluble consti- 
tuents of the food is less, a better flavored product results, and the 
use of steam is ordinarily more convenient. 
Fic. 4—Conveyor-type steam blancher 
38850°—25}—Bull. 1335——_2 
