ShareMathematical modelling of the diffusion of ascorbic acid during water blanching of surface frozen potato strips.
Author(s) : LUNA J. A., GARROTE R. L., CARDONA A., JEUSETTE J. P.
Type of article: Article
Summary
The article deals with the behaviour of ascorbic acid and reducing sugars during the freezing of raw fried potatoes, and the ensuing blanching. The thickness of the frozen potato layer and the position in the potato strip are important as well as blanching time and mass transfer coefficient of the ascorbic acid.
Details
- Original title: Mathematical modelling of the diffusion of ascorbic acid during water blanching of surface frozen potato strips.
- Record ID : 1993-2684
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 27 - n. 6
- Publication date: 1992/12
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Vegetables
- Keywords: Vitamin C; Potato; Glucide; Blanching; Fried potato; Freezing
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EFFECT OF FREEZING ON DIFFUSION OF ASCORBIC ACI...
- Author(s) : GARROTE R. L., SILVA E. R., BERTONE R. A.
- Date : 1988
- Languages : English
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RETENTION OF SOME WATER-SOLUBLE VITAMINS DURING...
- Author(s) : AUGUSTIN J.
- Date : 1981/11
- Languages : English
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EFFECT OF SURFACE FREEZING ON ASCORBIC ACID RET...
- Author(s) : GARROTE R. L., SILVA E. R., BERTONE R. A.
- Date : 1989
- Languages : English
- Source: Ital. J. Food Sci. - vol. 54 - n. 4
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CORRELATIONS BETWEEN THE ASCORBIC ACID CONTENT ...
- Author(s) : GUKALINA T. V., KOWALENKA T. V.
- Date : 1985
- Languages : German
- Source: Ernährung - vol. 9 - n. 3
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EFFECT OF FREEZING ON DIFFUSION OF ASCORBIC ACI...
- Author(s) : GARROTE R. L., SILVA E. R., BERTONE R. A.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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