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Diffusion of glucose during vegetable dehydration
Author(s) -
Duckworth R. B.,
Smith G. M.
Publication year - 1961
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740120610
Subject(s) - browning , chemistry , dehydration , diffusion , strips , food science , biochemistry , chromatography , materials science , physics , thermodynamics , composite material
Strips of potato and carrot were soaked in a solution containing glucose labelled with 14 C until the distribution of the labelled glucose was uniform through the material. The strips were then dehydrated, with and without a prior scald, and changes in the distribution of glucose studied by autoradiography. In scalded potato and carrot strips there is a net inward movement and the resulting accumulation of glucose in the centre is considered to explain the greater susceptibility of this region to non‐enzymic browning. In unscalded potato strips, a peripheral concentration of glucose develops.