Vitamin retention during blanching of vegetables

摘要: Abstract The role of vegetables as sources vitamins in the diet is highlighted and UK consumption processed summarised. average vitamin contents nine are given, together with typical losses incurred during boiling water. influence different types blanching on discussed, reference to some many studies done since 1940s. main mechanisms loss, namely thermal destruction, enzymic oxidation primarily leaching, discussed using examples thiamin, folic acid C, factors influencing these determination diffusion coefficients calculation mass transfer C included demonstrate how leaching from can be predicted for a given set conditions. It concluded that well-controlled blanch systems contribute overall retention within frozen vegetable products.