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EFFECT OF SURFACE FREEZING ON ASCORBIC ACID RETENTION IN WATER BLANCHED POTATO STRIPS.

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

Type of article: Article

Summary

THE AVERAGE RETENTION OF ASCORBIC ACID IN POTATO STRIPS BLANCHED IN WATER AT 323 AND 338 K (50 AND 65 DEG C) OVER VARIOUS BLANCHING TIMES, WITH AND WITHOUT SURFACE FREEZING PRETREATMENT WAS DETERMINED. THE STRIPS WERE FROZEN IN R12 FOR 15 SEC, WITH THE FREEZING FRONT PENETRATING 0.4-0.5 MM. AVERAGE RETENTION OF ASCORBIC ACID IN THE SURFACE-FROZEN POTATO STRIPS WAS SIGNIFICANTLY LOWER THAN THAT IN FRESH STRIPS AND LOWER AT 338 THAN AT 323 K.

Details

  • Original title: EFFECT OF SURFACE FREEZING ON ASCORBIC ACID RETENTION IN WATER BLANCHED POTATO STRIPS.
  • Record ID : 1990-1089
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 54 - n. 4
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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