This paper presents the estimation of blanching and vacuum freezing processes of vegetable material, originating from parsley, based on measurements of kinetics of water absorption with weighting-displacement method. The investigations was passed on blanching and both blanching and vacuum freezing samples. Blanching process was conducted using hot water at temperature 95°C during 30 s, 3 min i.e. 15 min. Vacuum – chamber with vegetable material contain, evacuated by means vacuum pumps to vacuum freezing was used. During vacuum freezing process change of mass and temperatures of investigated material was registered. The results of measurements shows that blanching time has essential influence on kinetics of water absorption by investigated vegetable material.

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