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EFFECT OF FREEZING ON DIFFUSION OF ASCORBIC ACID DURING WATER HEATING OF POTATO TISSUE.

Author(s) : GARROTE R. L., SILVA E. R., BERTONE R. A.

Type of article: Article

Summary

THE EFFECT OF FREEZING ON ASCORBIC ACID LOSSES DURING WATER HEATING OF POTATO CYLINDERS AT 323, 338 AND 353 K (50, 65 AND 80 DEG C) WAS STUDIED AT DIFFERENT PERIODS OF TIME. LOSS OF ASCORBIC ACID IN FROZEN POTATO WAS MAINLY BY DIFFUSION AND GREATER THAN FOR FRESH POTATO. THE ESTIMATED APPARENT DIFFUSIVITIES OF ASCORBIC ACID IN FROZEN POTATO DURING WATER BLANCHING WERE 4,910 NANOM2/H AT 323 K, 6,400 NANOM2/H AT 338 K AND 7,308 NANOM2/H AT 353 K. THE ACTIVATION ENERGY OF THE DIFFUSION PROCESS WAS 12.57 JOULES/MOL. ASCORBIC ACID APPARENT DIFFUSION COEFFICIENTS IN POTATO TISSUE WITH PREFREEZING TREATMENT WERE BETWEEN 80 AND 90% OF ASCORBIC ACID DIFFUSION COEFFICIENTS IN WATER IN THE 323-353 K RANGE.

Details

  • Original title: EFFECT OF FREEZING ON DIFFUSION OF ASCORBIC ACID DURING WATER HEATING OF POTATO TISSUE.
  • Record ID : 1989-0145
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 2; 1988.03-04; 473-474; 487; 1 fig.; 2 tabl.; 18 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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