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STUDIES ON THE EFFECT OF SURFACTANT, BLANCHING AND OSMOTIC PRETREATMENTS ON THE CONVECTIVE DRYING OF POTATOES

✍ Scribed by W.A.M. McMINN; T.R.A. MAGEE

Book ID
111338865
Publisher
John Wiley and Sons
Year
1999
Tongue
English
Weight
709 KB
Volume
22
Category
Article
ISSN
0145-8876

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πŸ“œ SIMILAR VOLUMES

Effect of blanching on the diffusion of
Effect of blanching on the diffusion of glucose from potatoes
✍ Abdel-Kader, Zakia M. πŸ“‚ Article πŸ“… 1992 πŸ› John Wiley and Sons 🌐 English βš– 299 KB πŸ‘ 1 views

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