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Effects of Laboratory Scale Processing on Chromium and Zinc in Vegetables
Author(s) -
SCHMITT H. A.,
WEAVER C. M.
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.tb05013.x
Subject(s) - chemistry , leaching (pedology) , zinc , chromium , food science , horticulture , biology , soil water , ecology , organic chemistry
Bush beans, kale and soybeans were used as models for studying the effects of processing by canning and freezing upon 51 Cr and 65 Zn content. Plants were grown hydroponically, intrinsically labeled with 51 Cr and 65 Zn, and processed either by canning or freezing. Freezing resulted in 65 Zn losses of 10.7% for kale, 8.6% for bush beans, and 6.7% for soybeans. A loss of 3.8% of 51 Cr resulted during freezing of bush beans. Canning resulted in 65 Zn losses of 23% for kale, 19.7% for bush beans, and 28.8% for soybeans. Canned bush beans and kale contained 40.7% and 62.7% respectively, less 51 Cr than unprocessed samples. Freezing resulted in a greater mineral retention than canning. Less opportunity for leaching is available in freezing and reduction in radionuclide content of the vegetables by canning was accounted for by transfer to the drained liquid.