scalding

Scalding is a food processing technique that involves heating food in water to approximately 185°F (85°C), often using a double boiler to prevent direct contact between the food and water. This method is commonly used for preparing milk for baked goods and custards.1

Blanching, a related thermal process, is primarily used for vegetable tissues before freezing, drying, or canning. It helps clean the product, reduce microbial load, remove trapped gases, and wilt leafy vegetables for easier packaging. Blanching also inactivates enzymes that can degrade food during frozen storage. This process typically occurs at temperatures near 212°F (100°C) for two to five minutes in either a water bath or a steam chamber.2