A STUDY OF THE APPARENT DIFFUSION-COEFFICIENTS FOR ASCORBIC-ACID LOSSES FROM PEAS DURING BLANCHING IN WATER

被引：12

作者：

ABDELKADER, ZM

机构：

[1] Nutrition and Biochemistry Department, Women's College, Ain-Shams University, Cairo

来源：

FOOD CHEMISTRY | 1991年 / 40卷 / 02期

关键词：

D O I：

10.1016/0308-8146(91)90097-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study is concerned with the loss of ascorbic acid from peas during water blanching at 50, 60, 70, 80 and 90-degrees-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 ascorbic acid loss from peas were calculated after blanching under various conditions. When the temperature ranged from 50-degrees-C to 90-degrees-C, values of D were found to be in the range of 0.94 x 10(-8) to 1.94 x 10(-8) m2 s-1, having an activation energy of 18.71 kJ mol(-1). Also the results indicated that, if there was sufficient agitation, the leaching of ascorbic acid from peas during blanching in water was controlled by 'diffusion'.

引用

页码：137 / 145

页数：9

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