A study of the apparent diffusion coefficients for ascorbic acid losses from peas during blanching in water

@inproceedings{AbdelKader1991ASO,
  title={A study of the apparent diffusion coefficients for ascorbic acid losses from peas during blanching in water},
  author={Zakia M. Abdel‐Kader},
  year={1991}
}
Abstract This study is concerned with the loss of ascorbic acid from peas during water blanching at 50, 60, 70, 80 and 90°C for 0, 2, 4, 6, 8 and 10 min, in an attempt to elucidate the mechanisms involved in such losses. When the agitation of the blanch water is sufficient, the surface resistance is made negligibly small, and the total resistance to the loss of ascorbic acid from peas to the blanch water is controlled by diffusion mechanism only. So the apparent diffusion coefficients ( D ) for… CONTINUE READING

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