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Obstruction Effect of Carrageenan and Gelatin on the Diffusion of Glucose

โœ Scribed by M. HENDRICKX; C. OOMS; C. ENGELS; E. VAN POTTELBERGH; P. TOBBACK

Book ID
108813260
Publisher
Institute of Food Technologists
Year
1987
Tongue
English
Weight
249 KB
Volume
52
Category
Article
ISSN
0022-1147

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โœ Abdel-Kader, Zakia M. ๐Ÿ“‚ Article ๐Ÿ“… 1992 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 299 KB ๐Ÿ‘ 1 views

Glucose losses from potato slabs into the water during blanching at 60, 70, 80 and 90ยฐC 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 pot