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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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
Subjects:
Biological and medical sciences
blanching
diffusivity
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
hot water treatment
Mass diffusivity
measurement
nutrient retention
potatoes
reducing sugar loss
reducing sugars
shelf life
sucrose
sugars
total sugars loss
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description 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.
doi_str_mv 10.1111/j.1365-2621.1990.tb01059.x
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source Oxford Journals Open Access Collection
subjects Biological and medical sciences
blanching
diffusivity
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
hot water treatment
Mass diffusivity
measurement
nutrient retention
potatoes
reducing sugar loss
reducing sugars
shelf life
sucrose
sugars
total sugars loss
title Nutrient loss in the hot water blanching of potatoes
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