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Freezing influences diffusion of reducing sugars in carrot cortex.

Author(s) : OLIVEIRA F. A. R., SILVA C. L. M.

Type of article: Article

Summary

The loss of reducing sugars from raw and previously frozen carrot cortex tissue immersed in warm water was studied as a function of temperature (40-100 deg C). Application of Fick's second law modeled losses from raw carrots at temperatures higher than 60 deg C. Previously frozen carrots showed a Fickian behaviour through the range of temperatures and diffusivities were much higher. Dependence of diffusivity on temperature followed an Arrhenius type equation for the two cases. However, the activation energy of prefrozen carrots was lower, indicating loss of sensitivity to temperature variations.

Details

  • Original title: Freezing influences diffusion of reducing sugars in carrot cortex.
  • Record ID : 1993-2683
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 57 - n. 4
  • Publication date: 1992/07
  • Document available for consultation in the library of the IIR headquarters only.

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