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Abstract:

A mathematical model based on heat and mass transfer and enzyme destruction was used to predict the effect of shape and size on vitamin C retention during water blanching in forced convection and at 100°C of potato parallelepipeds (0·95 cm × 0·95 cm × variable dimension). The model predicted that incresaing the variable dimension from 0·32 to 1·59 cm2 produces a significant increase in vitamin C retention. This behaviour was confirmed by experimental results on water blanching of potatoes. © 1989.

Registro:

Documento: Artículo
Título:Effect of piece shape and size on leaching of vitamin C during water blanching of potato
Autor:Hough, G.; Alzamora, S.M.; Chirife, J.
Filiación:Instituto Superior Experimental de Tecnología Alimentaria, Hipólito Yrigoyen 931, 6500 9 de Julio, Provincia de Buenos Aires, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Núñez, 1428 Capital Federal, Argentina
Palabras clave:Heat Transfer--Convection; Mass Transfer--Mathematical Models; Mathematical Techniques--Boundary Value Problems; Vitamins--Leaching; Piece Shape Effects; Piece Size Effects; Potato Blanching; Vitamin C Leaching; Water Blanching; Food Products
Año:1988
Volumen:8
Número:4
Página de inicio:303
Página de fin:310
DOI: http://dx.doi.org/10.1016/0260-8774(88)90019-2
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v8_n4_p303_Hough

Referencias:

  • Alzamora, Hough, Chirife, Mathematical prediction of leaching losses of water soluble vitamins during blanching of peas (1985) International Journal of Food Science & Technology, 20, pp. 251-262
  • AOAC, (1975) Official Methods of Analysis, , 12th edn., Association of Official Analytical Chemists, Washington, DC
  • Bird, Stewart, Lightfoot, (1963) Transport Phenomena, p. 647. , 3rd edn., John Wiley, New York
  • Esselen, Anderson, Thermal destruction of peroxidase in vegetables at high temperatures (1956) Journal of Food Science, 21, pp. 322-325
  • Garrote, Silva, Bertone, Losses by diffusion of ascorbic acid during water blanching of potato tissue (1986) Lebensmittel-Wissenschaft Technol., 19, pp. 263-265
  • Hough, Numerical solution of the three dimensional diffusion equation in leaching processes (1986) Int. Commun. Heat Mass Transf., 13, pp. 685-690
  • Hough, Alzamora, Optimization of vitamin texture and colour retention during peas blanching (1984) Lebensmittel-Wissenschaft Technol., 17, pp. 209-212
  • Lapidus, Pinder, (1982) Numerical Solution of Partial Differential Equations in Science and Engineering, pp. 268-270. , 1st edn., John Wiley, New York
  • Luikov, (1968) Analytical Heat Diffusion Theory, p. 287. , 2nd edn., Academic Press, New York
  • Ohlsson, Pasteurization of meat, fish and convenience food products (1977) Food Quality and Nutrition: Research Priorities for Thermal Processing, p. 173. , W.T. Downey, Elsevier Applied Science Publishers, London
  • Polley, Snyder, Kotnour, A compilation of thermal properties of foods (1980) Fd Technol., 34, pp. 76-94
  • Rao, Barnard, Kenny, Thermal conductivity and thermal diffusivity of process variety squash and white potatoes (1975) Trans. Am. Soc. Agric. Engng, 18, p. 1188
  • Thompson, The challenge in predicting nutrient changes during food processing (1982) Fd Technol., 36, pp. 97-115
  • Vámos-Vigyázó, Polyphenol oxidase and peroxidase in fruits and vegetables (1981) C R C Critical Reviews in Food Science and Nutrition, pp. 49-127. , September
  • Van Arsdel, Copley, Morgan, (1973) Food Dehydration, 2, p. 192. , 2nd edn, AVI Publishing Co, Westport, Connecticut

Citas:

---------- APA ----------
Hough, G., Alzamora, S.M. & Chirife, J. (1988) . Effect of piece shape and size on leaching of vitamin C during water blanching of potato. Journal of Food Engineering, 8(4), 303-310.
http://dx.doi.org/10.1016/0260-8774(88)90019-2
---------- CHICAGO ----------
Hough, G., Alzamora, S.M., Chirife, J. "Effect of piece shape and size on leaching of vitamin C during water blanching of potato" . Journal of Food Engineering 8, no. 4 (1988) : 303-310.
http://dx.doi.org/10.1016/0260-8774(88)90019-2
---------- MLA ----------
Hough, G., Alzamora, S.M., Chirife, J. "Effect of piece shape and size on leaching of vitamin C during water blanching of potato" . Journal of Food Engineering, vol. 8, no. 4, 1988, pp. 303-310.
http://dx.doi.org/10.1016/0260-8774(88)90019-2
---------- VANCOUVER ----------
Hough, G., Alzamora, S.M., Chirife, J. Effect of piece shape and size on leaching of vitamin C during water blanching of potato. J Food Eng. 1988;8(4):303-310.
http://dx.doi.org/10.1016/0260-8774(88)90019-2