Heat and Mass Transfer During the Warm Water Blanching of Potatoes
- 1 January 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (1), 220-225
- https://doi.org/10.1111/j.1365-2621.1983.tb14828.x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- PREDICTION OF DIFFUSION IN SOLID FOODSTUFFSJournal of Food Processing and Preservation, 1979
- Simulated Cooling of PotatoesTransactions of the ASAE, 1976
- Thermal Conductivity and Thermal Diffusivity of Process Variety Squash and White PotatoesTransactions of the ASAE, 1975
- HEAT TRANSFER FROM CONDENSING STEAM TO VEGETABLE PIECESJournal of Food Science, 1974
- The sugar balance in some British potato varieties during storage. II. The effects of tuber age, previous storage temperature, and intermittent refrigeration upon low-temperature sweeteningPotato Research, 1969
- New Characteristic Alpha-Amylase in Sweet PotatoesJournal of Agricultural and Food Chemistry, 1966
- Influence of specific compositional factors of potatoes on chipping colorAmerican Journal of Potato Research, 1963
- Development of Chromophores: Development of Chromophores in the Carbonyl-Amino SystemNature, 1962
- Food Color Changes, Role of the Sugars in the Browning Reaction in Potato ChipsJournal of Agricultural and Food Chemistry, 1959
- Interrelation among measurements of browning of processed potatoes and sugar componentsAmerican Journal of Potato Research, 1957