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Application of Leaching Model to Describe Potato Nutrient Losses in Hot Water Blanching
Author(s) -
KOZEMPEL M. F.,
SULLIVAN J. F.,
MONICA E. S. DELLA,
EGOVILLE M. J.,
TALLEY E. A.,
JONES W. J.,
CRAIG J. C.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb04973.x
Subject(s) - blanching , chemistry , valine , riboflavin , phenylalanine , tryptophan , aspartic acid , ascorbic acid , food science , nutrient , niacin , amino acid , thiamine , arginine , methionine , leaching (pedology) , biochemistry , organic chemistry , biology , ecology , soil water
Nutritive losses of hot water blanched potatoes were studied. The potatoes lost significant amounts of some amino acids‐glutamic acid, aspartic acid, valine, phenylalanine, arginine, methionine and tryptophan. They also lost a significant amount of gamma‐amino butyric acid. The concentration of the water soluble vitamins, ascorbic acid, riboflavin, thiamin, and niacin was significantly reduced. A leaching model, with diffusion as the rate controlling step, successfully predicted losses of these vitamins as a function of process parameters.