Department of Food Process Engineering,  National Institute of  Technology, Rourkela, Odisha, 769008, India

Higher perishability of fruits and vegetables leads the various deterioration reactions and deteriorate the fruits and vegetables fastly. Blanching is one of the deterioration way of fruits and vegetables. Blanching is pretreatment method of food preservation method prior to freezing, refrigeration and canning methods. It is heat treatment method for inactivation of enzymes and prevents the quality of fruits and vegetables during storage. Conventional blanching process are highly effective for inactivation of enzymes but it have some drawbacks like longer processing time, high energy consumption, and nutrient degradation etc. Microwave assisted blanching is novel and current trending method for enzymes inactivation. Heating of food material is important principle of enzymes inactivation in microwave assisted blanching. This method inactivates the enzymes in very short time and prevents the quality of food material.