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Blanching is a regular procedure during the vegetable products processing like drying, freezing or canning). In this paper, testing was the influence of blanching carrot root in heated water temperature 80 and 100 °C for a period of 1, 3 and 5 minutes. Carrot root samples had shape of the cylinders height of 10 mm and an average diameter of 30 mm. The highest values mass change of 6.81 and 5.71 % were measured for treatment 5 minutes at temperature 80 and 100 °C. For the same blanching regimes measured was the biggest exchange of volume 10.20 and 6.50 %. Exchanging the moisture was in the range from 1.30 to 0.79 % depends on the length of blanching period. It was found a statistically significant reduction in mass and volume of samples carrot during blanching in water. Increasing time and temperature the blanching adversely affect the loss of mass and volume sliced carrot root. From the mentioned, the blanching sliced carrots roots should use other methods of blanching (steam or microwave blanching).

Mass, volume and moisture exchange during carrot root blanching