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The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoes

✍ Scribed by Cristina Fernández; M. Dolores Alvarez; Wenceslao Canet

Book ID
108825937
Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
264 KB
Volume
41
Category
Article
ISSN
0950-5423

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Effect of blanching on the diffusion of
Effect of blanching on the diffusion of glucose from potatoes
✍ Abdel-Kader, Zakia M. 📂 Article 📅 1992 🏛 John Wiley and Sons 🌐 English ⚖ 299 KB 👁 1 views

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 pot