Effect of piece shape and size on leaching of vitamin C during water blanching of potato

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 in...

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Autores principales: Hough, Guillermo, Alzamora, Stella Maris
Publicado: 1988
Materias:
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
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v8_n4_p303_Hough
http://hdl.handle.net/20.500.12110/paper_02608774_v8_n4_p303_Hough
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_02608774_v8_n4_p303_Hough
record_format dspace
spelling paper:paper_02608774_v8_n4_p303_Hough2023-06-08T15:22:40Z Effect of piece shape and size on leaching of vitamin C during water blanching of potato Hough, Guillermo Alzamora, Stella Maris 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 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. 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. 1988 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v8_n4_p303_Hough http://hdl.handle.net/20.500.12110/paper_02608774_v8_n4_p303_Hough
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic 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
spellingShingle 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
Hough, Guillermo
Alzamora, Stella Maris
Effect of piece shape and size on leaching of vitamin C during water blanching of potato
topic_facet 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
description 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.
author Hough, Guillermo
Alzamora, Stella Maris
author_facet Hough, Guillermo
Alzamora, Stella Maris
author_sort Hough, Guillermo
title Effect of piece shape and size on leaching of vitamin C during water blanching of potato
title_short Effect of piece shape and size on leaching of vitamin C during water blanching of potato
title_full Effect of piece shape and size on leaching of vitamin C during water blanching of potato
title_fullStr Effect of piece shape and size on leaching of vitamin C during water blanching of potato
title_full_unstemmed Effect of piece shape and size on leaching of vitamin C during water blanching of potato
title_sort effect of piece shape and size on leaching of vitamin c during water blanching of potato
publishDate 1988
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v8_n4_p303_Hough
http://hdl.handle.net/20.500.12110/paper_02608774_v8_n4_p303_Hough
work_keys_str_mv AT houghguillermo effectofpieceshapeandsizeonleachingofvitamincduringwaterblanchingofpotato
AT alzamorastellamaris effectofpieceshapeandsizeonleachingofvitamincduringwaterblanchingofpotato
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