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Mathematical modelling of the diffusion of ascorbic acid during water blanching of surface frozen potato strips

✍ Scribed by JULIO A. LUNA; RAUL L. GARROTE; ALBERTO CARDONA; JEAN P. JEUSETTE

Book ID
108818370
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
427 KB
Volume
27
Category
Article
ISSN
0950-5423

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A study of the apparent diffusion coeffi
A study of the apparent diffusion coefficients for ascorbic acid losses from peas during blanching in water
✍ Abdel-Kader, Zakia M. πŸ“‚ Article πŸ“… 1990 πŸ› John Wiley and Sons 🌐 English βš– 337 KB

Blanching is an important pretreatment in the processing of many vegetables. The previous studies concluded that the major losses ofascorbic acid from peas during blanching in water are due to leaching process. Therefore this study is concerned with the loss of ascorbic acid from peas during water b