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blanch

 [blanch]
to become pale.

blanch

[blanch, blänch]
Etymology: Fr, blanchir, to become white
1 to cause to become pale, as a nailbed may be blanched by using digital pressure.
2 to press blood away and wait for return, such as blanching of fingernails and return of blood.
3 to become white or pale, as from vasoconstriction accompanying fear or anger.

blanch

(blanch)
1. To become white or pale, as skin or mucous membrane affected by vasoconstriction.
2. To whiten or bleach a surface or substance.
[O.Fr. blanchir, fr. blanc, white]

blanch

to become pale.
References in periodicals archive ?
Tie celery stalks together before blanching to keep plants upright, keep stalks from sprawling, and to make it easier to slip the cans or cartons over the plants.
Tip: Purple-podded bean varieties can be used as blanching indicators on freezing day.
After loading the blanching basket with no more than 1lb of vegetables, lower it into a six-pint saucepan of boiling water.
Following the blanching process, the whole kernel corn pieces go into Key's eight-ton evaporative air cooler and then onto Iso-Flo conveyors to the freezing tunnel.
Blanching destroyed 95 percent of the disflavoring enzymes in kernels and 68 percent of the enzymes in the cob of cored corn, almost double those destroyed by the traditional approach.
Morama beans were cracked manually then pre-processed using the blanching pretreatments indicated in Figure 2.
An optimized blanching temperature activates the enzyme pectin methylesterase (PME).
Blanching the peeled potatoes is one of the processing steps, whereby sugars are removed.
Traditionally, water blanching was used in the plant to inactivate the enzymes, but Duda recently switched to a steam blancher manufactured by Laitram Machinery Inc.
To prevent their growth during blanching, processors must change blanch waters more frequently, lower the pH of their product to less than 4.
Blanching cleans off dirt and organisms that could cause the food to lose its flavor and texture.