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Nutrient loss in the hot water blanching of potatoes

Summary Measurements have been made from which the apparent diffusivities (Da) were calculated for the loss of total solids, total sugars and reducing sugars in blanching. The variation of apparent mass diffusivity with temperature followed an Arrhenius‐type equation. Values for sucrose were estimat...

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Bibliographic Details
Published in:International journal of food science & technology 1990-02, Vol.25 (1), p.61-65
Main Authors: Rice, P, Selman, J.D, Abdul-Rezzak, R.K
Format: Article
Language:English
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Summary:Summary Measurements have been made from which the apparent diffusivities (Da) were calculated for the loss of total solids, total sugars and reducing sugars in blanching. The variation of apparent mass diffusivity with temperature followed an Arrhenius‐type equation. Values for sucrose were estimated by difference from total and reducing sugar measurements.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.1990.tb01059.x