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Volumn 29, Issue 2, 1996, Pages 153-166

Leaching of soluble solids during blanching of vegetables by ohmic heating

Author keywords

[No Author keywords available]

Indexed keywords

AGRICULTURAL ENGINEERING; HEATING; LEACHING; PIGMENTS; SIMULATION; SOLUTIONS;

EID: 0030211591     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/0260-8774(95)00074-7     Document Type: Article
Times cited : (79)

References (20)
  • 1
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    • (1985) J. Food Technol. , vol.20 , pp. 251-262
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  • 3
    • 84987341391 scopus 로고
    • Cooked weight and solid loss of air cooled and water cooled frozen vegetables
    • Bomben, J.L. & Hudson, J.S. (1977). Cooked weight and solid loss of air cooled and water cooled frozen vegetables. J. Food Sci, 42, 1128-9.
    • (1977) J. Food Sci , vol.42 , pp. 1128-1129
    • Bomben, J.L.1    Hudson, J.S.2
  • 4
    • 0007170943 scopus 로고
    • Heat and mass transfer during the warm water blanching of potatoes
    • Califano, A.N. & Calvelo, A. (1983). Heat and mass transfer during the warm water blanching of potatoes. J. Food Sci., 48, 220-5.
    • (1983) J. Food Sci. , vol.48 , pp. 220-225
    • Califano, A.N.1    Calvelo, A.2
  • 8
    • 0041476905 scopus 로고
    • The scalding of vegetables before dehydration
    • Gooding, E.G.B. & Biol, M.I. (1956). The scalding of vegetables before dehydration. Food Manufacture, 31, 369-75.
    • (1956) Food Manufacture , vol.31 , pp. 369-375
    • Gooding, E.G.B.1    Biol, M.I.2
  • 10
    • 0042707688 scopus 로고
    • Verification of a theoretical model for predicting leaching losses of ascorbic acid during water blanching of peas
    • Hough, G., Alzamora, S.M., Chirife, J. & Marini, C. (1990). Verification of a theoretical model for predicting leaching losses of ascorbic acid during water blanching of peas. Food Sci. Technol., 23, 126-9.
    • (1990) Food Sci. Technol. , vol.23 , pp. 126-129
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  • 11
    • 0041978025 scopus 로고
    • Optimization of vitamin, texture and color retention during peas blanching
    • Hough, G. & Alzamora, S.M. (1984). Optimization of vitamin, texture and color retention during peas blanching. Food Sci. Technol., 17, 209-12.
    • (1984) Food Sci. Technol. , vol.17 , pp. 209-212
    • Hough, G.1    Alzamora, S.M.2
  • 12
    • 0023559072 scopus 로고
    • Modeling dry matter losses from carrots during blanching
    • Kincal, S.N. & Kaymak, F. (1987). Modeling dry matter losses from carrots during blanching. J. Food Process Engineering, 9, 201-11.
    • (1987) J. Food Process Engineering , vol.9 , pp. 201-211
    • Kincal, S.N.1    Kaymak, F.2
  • 14
    • 0010852662 scopus 로고
    • The blanching process
    • Lee, F.A. (1958). The blanching process. Adv. Food Res., 8, 63-109.
    • (1958) Adv. Food Res. , vol.8 , pp. 63-109
    • Lee, F.A.1
  • 15
    • 84988072934 scopus 로고
    • Mathematical modeling of the diffusion of ascorbic acid during water blanching of surface frozen potato strips
    • Luna, J.A., Garrote, R.L., Cardona, A. & Jeusette, J.P. (1992). Mathematical modeling of the diffusion of ascorbic acid during water blanching of surface frozen potato strips. Int. J. Food Sci Technol., 27, 653-60.
    • (1992) Int. J. Food Sci Technol. , vol.27 , pp. 653-660
    • Luna, J.A.1    Garrote, R.L.2    Cardona, A.3    Jeusette, J.P.4
  • 18
    • 0002223948 scopus 로고
    • Solute diffusivities in leaching processes
    • Schwartzberg, H.G. & Chao, R.Y. (1982). Solute diffusivities in leaching processes. Food Technol., 36, 73-86.
    • (1982) Food Technol. , vol.36 , pp. 73-86
    • Schwartzberg, H.G.1    Chao, R.Y.2
  • 19
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    • Diffusion coefficients of glucose, potassium, and magnesium in Maine Russet Burbank and Maine Katahdon potatoes from 45 to 90°C
    • Tomasula, P. & Kozempel, M.F. (1989). Diffusion coefficients of glucose, potassium, and magnesium in Maine Russet Burbank and Maine Katahdon potatoes from 45 to 90°C. J. Food Sci., 54, 985-9.
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    • Tomasula, P.1    Kozempel, M.F.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.