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Prediction of Vitamin C Retention of Potato Strips Blanched in Water
Author(s) -
LUNA JULIO A.,
GARROTE RAUL L.
Publication year - 1987
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.1365-2621.1987.tb06691.x
Subject(s) - blanching , diffusion , chemistry , vitamin , thermodynamics , vitamin c , strips , analytical chemistry (journal) , chromatography , food science , materials science , biochemistry , physics , composite material
A model based on the mathematics of diffusion was developed to predict the retention of vitamin C of potato strips blanched in water. The vitamin C loss mechanism is by diffusion in unsteady state, considering the losses caused by enzymatic action or thermal degradation to be negligible. The apparent diffusion coefficient of vitamin C in potato is supposed to be constant with the concentration, and variable with the temperature according to equation D a = D a0 exp (− E a /R a T), in which Da 0 and E a are experimental values different in the 25–65°C and 65–100°C temperature ranges. The model determines adimensional average temperatures and vitamin C average concentration as a function of blanching time, at 66, 77 and 88°C, in straight cut potato strips of 9.5 × 9.5 × 96, 11 × 11 × 96 and 13 × 13 × 96 mm, with heat transfer coefficients ∞, 1000 and 300 W/m 20 C, respectively. The model was verified using published data.