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Effects of water blanching on pea seeds I. Fresh weight changes & solute loss
Author(s) -
SELMAN J. D.,
ROLFE E. J.
Publication year - 1979
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.1365-2621.1979.tb00893.x
Subject(s) - blanching , turgor pressure , horticulture , weight loss , chemistry , zoology , food science , biology , botany , obesity , endocrinology
Summary Laboratory scale experiments were carried out to elucidate the main mechanisms by which weight changes and solute loss occur in immature pea seeds during blanching in water. Studies involved specially grown Dark Skinned Perfection peas, and commercial samples of carrot root. Net weight loss was shown to arise primarily from the contraction of the tissues on loss of cell turgor. With time, this net loss increased due to the continued diffusion of solutes out of the tissue. The presence of the testa surrounding the pea cotyledons significantly reduced the possible solute and overall weight losses from whole peas. Damage inflicted by bruising the pea and slitting the seed coat resulted in increased solute loss at a commercial blanch temperature of 97°C.