Blanching/Iodine Reduction for Seaweed Processing 

Blanching and iodine reduction are critical pre-treatment steps in the commercial processing of seaweed, particularly for species destined for food, pharmaceutical, and nutraceutical applications. Raw seaweed, especially brown algae such as Laminaria and Sargassum, naturally accumulates high concentrations of iodine and other mineral compounds that must be reduced to safe levels before the product can be sold for human consumption. Kerone’s Blanching/Iodine Reduction Systems are precision-engineered thermal processing units designed to achieve controlled heat treatment of fresh seaweed while simultaneously reducing iodine content to meet international food safety thresholds. The blanching process also deactivates enzymes, reduces microbial load, softens seaweed tissue for downstream processing, and helps preserve the natural green/brown coloration of the biomass. Kerone’s systems offer precise temperature control, uniform heat distribution, and adjustable residence times to ensure consistent results across high-volume continuous production environments.