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benefit from pretreatment techniques, much as blanching and dipping. Although the drying process slows down the action of enzymes, chemical substances that cause fruits and vegetables to mature and ripen, it does not stop the action entirely. Simple pretreating can retard this action. Blanching (heating in steam or water for a specific time) is the most common method of pretreating vegetables. Steam blanching is preferred because more water-soluble vitamins and minerals are preserved. In steam blanching, vegetables or fruits placed in a colander are suspended above boiling water and afe heated by the
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