Registro:
Documento: |
Artículo
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Título: | Mathematical prediction of leaching losses of water soluble vitamins during blanching of peas |
Autor: | ALZAMORA, S.M.; HOUGH, G.; CHIRIFE, J. |
Filiación: | Departmento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428, Argentina Argentina Zinstituto Superior Experimental de Tecnologia Alimentaria, Buenos Aires, Y3165009, Argentina
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Año: | 1985
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Volumen: | 20
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Número: | 2
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Página de inicio: | 251
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Página de fin: | 262
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DOI: |
http://dx.doi.org/10.1111/j.1365-2621.1985.tb01922.x |
Título revista: | International Journal of Food Science & Technology
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Título revista abreviado: | Int. J. Food Sci. Technol.
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ISSN: | 09505423
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Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v20_n2_p251_ALZAMORA |
Referencias:
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- Cain, R.F., Water soluble vitamins. Changes during processing and storage of fruit and vegetables (1967) Food Technology, 21, pp. 60-69
- Califano, A.N., Calvelo, A., Heat and mass transfer during the warm water blanching of potatoes (1983) Journal of Food Science, 48, pp. 220-225
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- Froment, G.F., Bischoff, K.B., (1979) Chemical Reactors Analysis & Design, p. 167. , New York, John Wiley & Sons
- Guerrant, N.B., Vavich, M.G., Fardig, O.B., Ellenberger, H.A., Effect of duration and temperature of blanching on vitamin retention by certain vegetables (1947) Industrial and Engineering Chemistry, 38, pp. 1000-1009
- Harris, R.S., Karmas, E., (1975) Nutritional Evaluation of Food Processing, p. 112. , Connecticut, AVI Publishing Company
- Hough, G., Alzamora, S.M., Optimization of vitamin, texture and color retention during peas blanching (1984) Lebensmittel Wissenschaft und Technologie, 17, pp. 209-212
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- Kozempel, M.F., Sullivan, J.F., Craig, J.C., Jr., Model for blanching potatoes and other vegetables (1981) Lebensmittel Wissenschaft und Technologie, 14, pp. 334-338
- Kozempel, M.F., Sullivan, J.F., Della Monica, E.S., Egoville, M.J., Talley, E.A., Jones, W.J., Craig, J.C., Jr., Application of leaching model to describe potato nutrient losses in hot water blanching (1982) Journal of Food Science, 47, pp. 1519-1523
- Lathrop, P.J., Leung, H.K., Thermal degradation and leaching of vitamin C from green peas during processing (1980) Journal of Food Science, 45, pp. 995-998
- Lee, F.A., The blanching process (1958) Advances in Food Research, 8, pp. 63-109
- Loncin, M., (1978), Diffusion phenomena in solids. Personal communication; Luikov, A.V., (1968) Analytical Heat Diffusion Theory, p. 247. , 2nd edition,. New York, Academic Press
- Rice, P., Selman, J.D., Technical note: Apparent diffusivities of ascorbic acid in peas during water blanching (1984) Journal of Food Technology, 19, pp. 121-124
- Schneeberger, R., Stahl, R., Loncin, M., Experimentelle Bestimmung der Diffusions‐koeffizienten einiger wasserlöslicher Vitamine in Wasser (1975) Lebensmittel Wissenschaft und Technologie, 8, pp. 222-224
- Schwartzberg, H.G., Chao, R.Y., Solute diffusivities in leaching processes (1982) Food Technology, 36, pp. 73-86
- Selman, J.D., Review: vitamin C losses from peas during blanching in water (1978) Food Chemistry, 36, pp. 189-197
- Selman, J.D., Rolfe, E.J., Effects of water blanching on pea seeds. II. Changes in vitamin C content (1982) Journal of Food Technology, 17, pp. 210-234
- Stahl, R., Loncin, M., Prediction of diffusion in solid foodstuffs (1979) Journal of Food Processing and Preservation, 3, pp. 213-223
- Thompson, D.R., The challenge in predicting nutrient changes during food processing (1982) Food Technology, 36, pp. 97-115
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Citas:
---------- APA ----------
ALZAMORA, S.M., HOUGH, G. & CHIRIFE, J.
(1985)
. Mathematical prediction of leaching losses of water soluble vitamins during blanching of peas. International Journal of Food Science & Technology, 20(2), 251-262.
http://dx.doi.org/10.1111/j.1365-2621.1985.tb01922.x---------- CHICAGO ----------
ALZAMORA, S.M., HOUGH, G., CHIRIFE, J.
"Mathematical prediction of leaching losses of water soluble vitamins during blanching of peas"
. International Journal of Food Science & Technology 20, no. 2
(1985) : 251-262.
http://dx.doi.org/10.1111/j.1365-2621.1985.tb01922.x---------- MLA ----------
ALZAMORA, S.M., HOUGH, G., CHIRIFE, J.
"Mathematical prediction of leaching losses of water soluble vitamins during blanching of peas"
. International Journal of Food Science & Technology, vol. 20, no. 2, 1985, pp. 251-262.
http://dx.doi.org/10.1111/j.1365-2621.1985.tb01922.x---------- VANCOUVER ----------
ALZAMORA, S.M., HOUGH, G., CHIRIFE, J. Mathematical prediction of leaching losses of water soluble vitamins during blanching of peas. Int. J. Food Sci. Technol. 1985;20(2):251-262.
http://dx.doi.org/10.1111/j.1365-2621.1985.tb01922.x