D. blanching
Explanation:
Bleaching is a short application thermal process with pre-treatment characteristics, as it precedes the start of other industrial processes. This operation performs the following actions:
Produces inactivation of enzymes that affect product quality during and after processing. Peroxidase and catalase are the most heat resistant enzymes, serving as indicators of good bleaching.
Helps clean food by reducing the amount of microorganisms on its surface.
It softens and swells the plant tissues, so as to give more uniform mass to the food within the given container.
Softens the skin of vegetables that will be peeled.
It unleashes the gases contained in the plant tissues, reducing the corrosion of the cans and facilitating the vacuum in the free space.
It favors the fixation of the coloration of certain vegetable pigments.
It leads to the loss of heat-sensitive vitamins and water-soluble nutrients. When in excess, it damages the texture.
Blanching is the food processing method that deactivates the enzymes in the kiwifruit used to make jelly while maintaining the bright color of the fruit.
