Nutrient loss in the hot water blanching of potatoes |
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| Authors: | P RICE J D SELMAN† R K ABDUL-REZZAK‡ |
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| Affiliation: | Loughborough University of Technology, Loughborough, UK;Campden Food and Drink Research Association, Chipping Campden, UK;University of Basrah, Basrah, Iraq |
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| Abstract: | Measurements have been made from which the apparent diffusivities (Da) were calculated for the loss of total solids, total sugars and reducing sugars in blanching. The variation of apparent mass diffusivity with temperature followed an Arrhenius-type equation. Values for sucrose were estimated by difference from total and reducing sugar measurements. |
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| Keywords: | Mass diffusivity reducing sugar loss total sugars loss |
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