Premium
Determination of a blanching treatment for potatoes for freezing
Author(s) -
MITCHELL R. S.,
RUTLEDGE P. J.
Publication year - 1973
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1973.tb01692.x
Subject(s) - blanching , boiling , heat resistance , food science , environmental science , mathematics , chemistry , materials science , composite material , organic chemistry
Summary A procedure is described for calculating safe blanching schedules for potatoes intended for freezing. The calculation is based on integrating heat penetration data for potato tissue and heat resistance data for potato peroxidase. This procedure was applied to a number of different varieties of potatoes and gave a satisfactory product for baking or boiling.