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EFFECT OF TEMPERATURE ON THE MODEL FOR BLANCHING POTATOES AND OTHER VEGETABLES.

Author(s) : KOZEMPEL M. F., SULLIVAN J. F., CRAIG J. C. Jr

Type of article: Article

Summary

THIS STUDY EXPANDS THE LEACHING MODEL FOR BLANCHING POTATOES, PREVIOUSLY REPORTED, TO INCLUDE THE EFFECT OF BLANCH TEMPERATURE. ALTHOUGH THE DIFFUSIVITY COEFFICIENT VARIES WITH TEMPERATURE, THE AUTHORS FOUND IT MORE ACCURATE AND PRACTICAL TO CORRELATE THE EQUILIBRIUM CONSTANT IN THE MODEL WITH TEMPERATURE AND HOLD THE DIFFUSIVITY CONSTANT. WITH THE ADJUSTMENT, THE MODEL APPLIES NOT ONLY TO THE HOT WATER BLANCHING OF POTATOES, BUT ALSO TO WATER COOLING.

Details

  • Original title: EFFECT OF TEMPERATURE ON THE MODEL FOR BLANCHING POTATOES AND OTHER VEGETABLES.
  • Record ID : 1984-1887
  • Languages: English
  • Publication date: 1983
  • Source: Source: Food Sci. Technol.
    vol. 16; n. 6; 1983.12; 338-342; 5 fig.; 4 tabl.; 8 ref.

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