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,...
Guardado en:
| Autores principales: | , |
|---|---|
| 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: |
| Sumario: | 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. |
|---|