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Title: Mass and heat diffusion in the blanching of vegetables
Author: Abdul-Rezzak, Rafid K.
ISNI:       0000 0001 3389 9911
Awarding Body: Loughborough University of Technology
Current Institution: Loughborough University
Date of Award: 1983
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In this work laboratory-scale experiments were carried out to determine and quantify the mechanisms by which water, sugar and other solutes are transferred from vegetable tissue to blanch water. Samples of commercial potato and carrot varieties were studied and Fick's law of diffusion was applied to describe the mass transfer of solutes during blanching of cylinders and cubes of the vegetable tissues.
Supervisor: Not available Sponsor: Basrah University, Iraq
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: Food technology & food microbiology