Blanching (cooking)
People usually use blanching to treat food before freezing, drying, or canning—heating vegetables or fruits to inactivate enzymes, change texture and remove the peel. Blanching is also used to preserve color, flavor, and nutritional value. The benefits of blanching include removing pesticide residues and killing of microorganisms. The disadvantages of blanching can include leaching of nutrients that dissolves in water and the production of effluent.