Application of Leaching Model to Describe Potato Nutrient Losses in Hot Water Blanching

Kozempel, Michael F.; Sullivan, John; Monica, E.S. Della; Egoville, Mary Jo; Talley, Eugene A.; Jones, Walker; Craig, James C.

doi:10.1111/j.1365-2621.1982.tb04973.x

Cited by 25 publications

(10 citation statements)

References 8 publications

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“…These experiments were run in scaled-up Volume 50 (1985)dOURNAL OF FOOD SCIENCE-1251 pilot plant equipment in an integrated processing line. The retention of the water soluble vitamins at 80°C for 16 min was about the same as in a previous smaller blancher (Kozempel et al, 1982). Significant (p < 0.05) losses of thiamin (B,), riboflavin (B2), niacin and ascorbic acid (C) occurred during precooking.…”

Section: Vitaminssupporting

confidence: 79%

“…Nutrient assessment during processing is part of the study to develop a "Food Process Simulator" (Kozempel et al, 1981(Kozempel et al, , 1982(Kozempel et al, , 1983. Potatoes were used in the study because they are the leading fruit or vegetable processing crop (Salunkhe et al, 1973), and they supply a considerable portion of the Recommended Dietary Allowances (RDA, 1980) of vitamin C. Potatoes also supply many of the B vitamins and proteins which are rated higher in quality than those of soybeans by some nutritionists (Rhoades, 1982).…”

Section: Introductionmentioning

confidence: 99%

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Loss of Amino Acids and Water Soluble Vitamins During Potato Processing

Sullivan¹,

Kozempel²,

Egoville³

et al. 1985

Journal of Food Science

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Processing potatoes to potato flakes almost totally eradicated ascorbic acid, but better than 50% of the original amount of riboflavin and niacin was retained. Thiamin content of potato flakes can vary from &65% of its amount in the raw potato depending on the amount of sulfite added during processing. If sulfite addition is controlled, a 1OOg portion of rehydrated potato flakes can supply about l/6 of the Recommended Dietary Allowance of thiamin. Some losses of arginine, aspartic acid, glutamic acid, and gamma aminobutyric acid occurred during hot water blanching, and a significant loss of methionine occurred during drum drying. However, amino acids can be considered quite stable during potato flake production.

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Section: Vitaminssupporting

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Loss of Amino Acids and Water Soluble Vitamins During Potato Processing

Sullivan¹,

Kozempel²,

Egoville³

et al. 1985

Journal of Food Science

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“…Several models are available for predicting loss of solutes from potatoes during blanching (Luna and Garrote, 1987;Garrote et al, 1986;Califano and Calvelo, 1983;Kozempel et al, 1983Kozempel et al, , 1982. Generally, these reports employ computer simulation of losses of reducing carbohydrates and nutrients through degradation and diffusion.…”

Section: Introductionmentioning

confidence: 99%

Diffusion in Heated Potato Tissues

Gekas

Öste

Lamberg

1993

Journal of Food Science

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Data to optimize nutrient retention during processing of potatoes were obtained by measuring loss of solutes (glucose, fructose, citric acid, potassium, calcium and magnesium) by diffusion into blanch water. Apparent diffusivities were calculated based on Fickian diffusion. Magnesium and calcium did not follow the Fickian approach with the same accuracy as the others. A hindrance factor (K), the ratio of apparent diffusivity in potato to a published value was used. The hindrance factor was calculated at reference temperature 25°C to separate preheating effects from the direct effect of temperature on diffusion coefficients. A mathematical model for K(T,t) was fitted to experimental data for each solute. All solutes showed a sharp decrease of hindrance factor in the region SO-60°C. These models showed, however, that heating of potato affected diffusivities of the solutes to different degrees. Ions had a limit solution retention in the tissue higher than glucose, fructose or citric acid.

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“…A steady-state model that relates the composition of a species in the blanch water to the inlet composition and water flow rate to the blancher has already been developed by Kozempel et al (1981Kozempel et al ( ,1982Kozempel et al ( ,1985 for the leaching of potatoes. The unsteady-state counterpart of this model has been presented by Tomasula and Kozempel (1989).…”

Section: Simulation Modelmentioning

confidence: 99%

Simulation and Control of Glucose Concentration in Hot‐Water Blanching of Potatoes

Tomasula

Kozempel

Craig

1990

Biotechnology Progress

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The methodology for online monitoring and computer control of glucose concentration in potatoes during hot‐water blanching is demonstrated. Process conditions, control parameters, and setpoints are determined with the aid of an unsteady‐state model. Glucose concentration in the blanch water is monitored and maintained at a setpoint value by adjustment of the fresh water flow rate to the blancher, while the glucose concentration of the potatoes is calculated by mass balance. Control is effected through feedback and anticipatory feedback control. Results indicate that glucose concentration in potatoes exiting the blancher may be maintained within 10% of the setpoint value. The use of computers to control glucose concentration in potatoes should prove useful in the control of the color and therefore the quality of processed potato products.

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Application of Leaching Model to Describe Potato Nutrient Losses in Hot Water Blanching

Cited by 25 publications

References 8 publications

Loss of Amino Acids and Water Soluble Vitamins During Potato Processing

Loss of Amino Acids and Water Soluble Vitamins During Potato Processing

Diffusion in Heated Potato Tissues

Simulation and Control of Glucose Concentration in Hot‐Water Blanching of Potatoes

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