GIFSQ Tools · Module 09 — Fruits, Vegetables, Beverages & Plant Foods · Tool 179 of 500
Check a vegetable blanch against its time and temperature targets. Enter the vegetable, the blanch time and temperature and the specification to get a pass or fail. Save each record on this device.
Try sample values — fills the form with the worked example below.
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Blanch time (s)
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Blanch temperature (°C)
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Checks passed
Equation: Time check: minimum time ≤ blanch time ≤ maximum time. Temperature check: blanch temperature ≥ minimum temperature. Both checks must pass.
Method: Blanch adequacy check against the product specification; peroxidase inactivation is the adequacy test for blanched vegetables (industry blanching practice).
Assumptions: The specification limits are the validated ones for this vegetable and cut size; the thermometer and timer were calibrated.
Limitations: A passing record does not prove peroxidase is inactive — run the peroxidase test itself; this tool only checks the recorded time and temperature.
Rounding: Time to whole seconds; temperature to 1 decimal place. Intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Blanch adequacy check against the product specification; peroxidase inactivation is the adequacy test for blanched vegetables (industry blanching practice).
Assumptions: The specification limits are the validated ones for this vegetable and cut size; the thermometer and timer were calibrated.
Limitations: A passing record does not prove peroxidase is inactive — run the peroxidase test itself; this tool only checks the recorded time and temperature.
Rounding: Time to whole seconds; temperature to 1 decimal place. Intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: Green beans blanched 120 s at 95 °C, specification 90–180 s and at least 90 °C. Time passes, temperature passes: 2 of 2 checks passed.
Saved entries
Saved on this device only. Entries stay in this browser until you clear them.
| Date | Result |
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Enter values above to see results.
Blanching must inactivate peroxidase. The time and temperature come from the product specification — this tool checks the record against them, it does not set them. Tool 179 of 500 — GIFSQ
