Blanching and Cooling Line for Fruits and Vegetables

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Blanching and Cooling Line for Fruits and Vegetables

Heat destroys oxidase activity, cooling maintains texture elasticity
Blanching at 95~100℃ combined with rapid cooling improves texture stability and inhibits microbial activity.

Usage Scenarios:
Used for heat-sensitive vegetables such as asparagus, cauliflower, broccoli, taro, carrots, etc.

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