Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissue Original Research Article

The aim of this work is to compare ascorbic acid losses by diffusion in potato cylinders during water blanching with different soluble solids. Differences between samples blanched in recycled water (2.6 kg/m3 soluble solids from potato blanching process) and water with 0.5 kg/m3 of glucose were observed. The apparent diffusivities of ascorbic acid during blanching of potato in distilled, recycled and water with 0.5 kg/m3 of glucose at 80°C were compared, being 17.39×10−10, 16.09×10−10 and 17.78×10−10 m2/s, respectively.