KINETICS OF GENERATION AND EXTRACTION OF REDUCING SUGARS AND COLOR CHANGES DURING BLANCHING OF POTATO STRIPS IN HOT WATER

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BEYKI HAMED; HAMDAMI NASER

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Journal: Iranian Journal of Biosystems Engineering Year:2016 | Volume:47 | Issue:1 Page(s): 119-125

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Title

KINETICS OF GENERATION AND EXTRACTION OF REDUCING SUGARS AND COLOR CHANGES DURING BLANCHING OF POTATO STRIPS IN HOT WATER

Author(s)

BEYKI HAMED | HAMDAMI NASER | | Issue Writer Certificate

Keywords

REDUCING SUGARSQ1

BLANCHINGQ3

COLORIMETRIC PARAMETERSQ1

KINETIC MODELINGQ1

Abstract

To investigate the effect of temperature and time of BLANCHING process on the generation and extraction of REDUCING SUGARS and as well on the kinetics of color changes during BLANCHING, potato strips either packaged in the polyethylene (HDPE of 10 micron thickness) films or with no polyethylene coverings, were immersed in distilled water at temperature rates of 50, 60, 70, 80 and 90oC for 120 minutes. The results indicated that an increase in the temperature of BLANCHING accelerated the diffusion of REDUCING SUGARS, but the generation of the sugars decreased with increase in temperature, getting terminated at 80 and 90oC. Increases in temperature and the time of BLANCHING also reduced the COLORIMETRIC PARAMETERS significantly (P<0.01). KINETIC MODELING results showed that the first order kinetic with production rate limiting effect stood at the most conformity with experimental data of REDUCING SUGARS generation and redness-greenness parameter changes while the extraction of REDUCING SUGARS and darkness-lightness as well as yellowishness-bluisheness parameter changes followed a first order kinetics.

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APA: Copy

BEYKI, HAMED, & HAMDAMI, NASER. (2016). KINETICS OF GENERATION AND EXTRACTION OF REDUCING SUGARS AND COLOR CHANGES DURING BLANCHING OF POTATO STRIPS IN HOT WATER. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 47(1), 119-125. SID. https://sid.ir/paper/144462/en

Vancouver: Copy

BEYKI HAMED, HAMDAMI NASER. KINETICS OF GENERATION AND EXTRACTION OF REDUCING SUGARS AND COLOR CHANGES DURING BLANCHING OF POTATO STRIPS IN HOT WATER. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2016;47(1):119-125. Available from: https://sid.ir/paper/144462/en

IEEE: Copy

HAMED BEYKI, and NASER HAMDAMI, “KINETICS OF GENERATION AND EXTRACTION OF REDUCING SUGARS AND COLOR CHANGES DURING BLANCHING OF POTATO STRIPS IN HOT WATER,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 47, no. 1, pp. 119–125, 2016, [Online]. Available: https://sid.ir/paper/144462/en

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