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The penetration by and distribution of calcium and bisulphite ions during potato scalding and hot‐air dehydration
Author(s) -
McWeeny D. J.,
Moody J. P.,
Burton H. S.
Publication year - 1964
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.2740150408
Subject(s) - scalding , dehydration , chemistry , boiling , calcium , sodium , penetration (warfare) , aqueous solution , food science , biochemistry , organic chemistry , operations research , engineering
The manner in which sodium metabisulphite is taken up by potato tissue from boiling aqueous solution has been investigated in respect of depth of penetration, extent of uptake and scalding time: uptake relationships. The extent to which 45 Ca and 35 S migrate to the centre of potato strips during hot‐air drying after scalding in solutions of 45 CaCl 2 and NaH 35 SO 3 has been examined autoradiographically. 45 Ca is more uniformly distributed than 35 S which shows a greater tendency to concentrate at the strip centres. Losses in measurable SO 2 during hot‐air dehydration are predominantly chemical rather than physical.