Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissue

被引：26

作者：

Arroqui, C

Rumsey, TR

Lopez, A

Virseda, P

机构：

[1] Publ Univ Navarra, Dept Appl Chem, Food Technol Area, Pamplona 31006, Spain

[2] Univ Calif Davis, Dept Biol & Agr Engn, Food Engn Area, Davis, CA 95616 USA

[3] Tech Univ Cartagena, Food Engn Area, Cartagena, Spain

来源：

JOURNAL OF FOOD ENGINEERING | 2001年 / 47卷 / 02期

关键词：

potato; losses by diffusion; water blanching; recycled water;

D O I：

10.1016/S0260-8774(00)00107-2

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The aim of this work is to compare ascorbic acid losses by diffusion in potato cylinders during water blanching with different soluble solids. Differences between samples blanched in recycled water (2.6 kg/m(3) soluble solids from potato blanching process) and water with 0.5 kg/m(3) of glucose were observed. The apparent diffusivities of ascorbic acid during blanching of potato in distilled, recycled and water with 0.5 kg/m(3) of glucose at 80 degreesC were compared, being 17.39 x 10(-10), 16.09 x 10(-10) and 17.78 x 10(-10) m(2)/s, respectively. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：123 / 126

页数：4

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