It is the perfect tool for skimming stocks, blanching vegetables and deep frying foods. Blanching or steaming vegetables is a way of minimizing vitamin and mineral loss in cooking. The process has three stages&colon; preheating, blanching, and cooling. After blanching the peanuts are sent to grinding to be manufactured into peanut butter. After that, the peanuts are exposed to continuous steam in a blanching machine. Other benefits of blanching include removing pesticide residues and decreasing microbial load. Compared to heat blanching, water blanching is a new process. Emerging technologies include ohmic, infrared, microwave, and radio frequency blanching. Also, the stalks being commercially grown by blanching (cf. This advantage allows hot water blanching at lower temperatures, but requires longer blanching times. Blanching foods helps reduce quality loss over time. It is also used to rapidly raise the temperature of foods, as with blanching. Reproductive organs are removed before blanching because they are too bitter. It is important to consider recommended times and temperatures for a food product when blanching. A complication in the food industry is the production of effluent from water blanching systems.