Optimization of vitamin, texture and color retention during peas blanching

A mathematical model was developed to predict the loss of vitamin and other quality characteristics (color and texture) during blanching of peas. The model did not consider leaching losses of vitamins but only those due to thermal destruction. The retention of vitamin C, thiamine, panthotenic acid,...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Hough, Guillermo, Alzamora, Stella Maris
Publicado: 1984
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v17_n4_p209_Hough
http://hdl.handle.net/20.500.12110/paper_00236438_v17_n4_p209_Hough
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00236438_v17_n4_p209_Hough
record_format dspace
spelling paper:paper_00236438_v17_n4_p209_Hough2023-06-08T14:51:29Z Optimization of vitamin, texture and color retention during peas blanching Hough, Guillermo Alzamora, Stella Maris A mathematical model was developed to predict the loss of vitamin and other quality characteristics (color and texture) during blanching of peas. The model did not consider leaching losses of vitamins but only those due to thermal destruction. The retention of vitamin C, thiamine, panthotenic acid, texture and color were computed for different blanching temperatures and external heat transfer characteristics (condensing steam, water in natural or in forced convection). It was found that for all conditions examined, the loss of vitamins due to thermal destruction was negligible. However, the retention of color and texture increased as the heating temperature increased, being independent of the external heat transfer resistances. © 1984. Fil:Hough, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1984 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v17_n4_p209_Hough http://hdl.handle.net/20.500.12110/paper_00236438_v17_n4_p209_Hough
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description A mathematical model was developed to predict the loss of vitamin and other quality characteristics (color and texture) during blanching of peas. The model did not consider leaching losses of vitamins but only those due to thermal destruction. The retention of vitamin C, thiamine, panthotenic acid, texture and color were computed for different blanching temperatures and external heat transfer characteristics (condensing steam, water in natural or in forced convection). It was found that for all conditions examined, the loss of vitamins due to thermal destruction was negligible. However, the retention of color and texture increased as the heating temperature increased, being independent of the external heat transfer resistances. © 1984.
author Hough, Guillermo
Alzamora, Stella Maris
spellingShingle Hough, Guillermo
Alzamora, Stella Maris
Optimization of vitamin, texture and color retention during peas blanching
author_facet Hough, Guillermo
Alzamora, Stella Maris
author_sort Hough, Guillermo
title Optimization of vitamin, texture and color retention during peas blanching
title_short Optimization of vitamin, texture and color retention during peas blanching
title_full Optimization of vitamin, texture and color retention during peas blanching
title_fullStr Optimization of vitamin, texture and color retention during peas blanching
title_full_unstemmed Optimization of vitamin, texture and color retention during peas blanching
title_sort optimization of vitamin, texture and color retention during peas blanching
publishDate 1984
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v17_n4_p209_Hough
http://hdl.handle.net/20.500.12110/paper_00236438_v17_n4_p209_Hough
work_keys_str_mv AT houghguillermo optimizationofvitamintextureandcolorretentionduringpeasblanching
AT alzamorastellamaris optimizationofvitamintextureandcolorretentionduringpeasblanching
_version_ 1768544072116469760

Ejemplares similares