Effect of blanching on the diffusion of glucose from potatoes

✍ Scribed by Abdel-Kader, Zakia M.

• Publisher: John Wiley and Sons
• Year: 1992
• Tongue: English
• Weight: 299 KB
• Volume: 36
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19920360104

✦ Synopsis

Glucose losses from potato slabs into the water during blanching at 60, 70, 80 and 90°C were studied after 10,20,30,40,50 and 60 min. In general, an increase of temperature during the considered times produced a higher glucose loss. The apparent diffusion coefficients (D) for glucose losses from potatoes were calculated under the blanching conditions. The D-values were found to be in the range of 3 x lo-'' to 8 x lo-'' m2 . s-' and could be related to temperature by an ARRHENIUS equation, having an activation energy of 29.1 kJ/mol. The results will allow the prediction of mean glucose concentration in potato tissues, and hence the overall losses incurred, after a given blanch treatment in this time and temperature range.