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Mathematical prediction of leaching losses of water soluble vitamins during blanching of peas

โœ Scribed by STELLA M. ALZAMORA; GUILLERMO HOUGH; JORGE CHIRIFE

Book ID
108810774
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
547 KB
Volume
20
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
โœ Abdel-Kader, Zakia M. ๐Ÿ“‚ Article ๐Ÿ“… 1990 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 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