What process involves immersing fruits and vegetables in boiling water to deactivate enzymes?

Blanching is the process that involves immersing fruits and vegetables in boiling water for a short period of time, and then quickly cooling them in ice water. This technique is primarily used to deactivate enzymes that can lead to undesirable changes in color, flavor, and texture during storage. By inactivating these enzymes, blanching helps preserve the quality of the vegetables and fruits, ensuring they maintain their freshness when frozen or stored.

This method is commonly used before freezing vegetables, as it also helps to set color and reduce the microbial load on the surface of the food. The quick heat treatment effectively halts the enzymatic reactions that cause spoilage, making it an essential step in food preservation processes. Understanding blanching is key in food science, especially in techniques related to food processing and storage.