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During fruit and vegetable processing, different thermal processes (blanching, pasteurization, sterilization) based on different heating techniques can be used. In this context, it is important to evaluate the impact of blanching on quality related parameters. This paper describes a case study on carrot pieces, studying the effect of thermal pretreatments (high temperature blanching, low temperature blanching and low temperature blanching in combination with Ca²⁺-soaking) on enzyme activity (peroxidase (POD), pectinmethylesterase (PME)), structural properties (degree of methoxylation (DM), texture) and nutritional aspects (β-carotene content). The thermal pretreatments were carried out by conventional heating as well as by microwave heating and ohmic heating, since these new heating methods can become important new technologies in food industry. It has been shown that, depending on the application …