AP-42 Food – Vegetable Fruit, & Potato Processing AP-42 20101210 Application Profile Application: Blanching of Vegetables & Potatoes In the Food industry, blanching of vegetables & potatoes is a common practice. Enzymes in vegetables are inactivated by the blanching process. Blanching is the exposure of the vegetables to boiling water or steam for a brief period of time. The vegetable must then be rapidly cooled in ice water to prevent it from cooking. there are a numbers of applications where containers need to be cleaned and pauperized prior to being filled in the packaging process. Companies such as Fruit & Vegetable Juice processors, Potato Processors, Vegetable & Fruit canning and so forth are all processes that require hot water supply for cleaning and wa

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