Vitamin C Retention of Potato Fries Blanched in Water
- 1 January 1983
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 48 (1) , 272-273
- https://doi.org/10.1111/j.1365-2621.1983.tb14846.x
Abstract
Vitamin C retention was determined microfluorometrically for French fries heated in water. Vitamin C retention for 1.3 cm (½ in.) water blanched French fries ranged from 83.2–54.1%. The French fry blanch times were 5, 10 and 15 min at 66°C, 77°C and 88°C. The apparent Ea was 4.0 Kcal/mole.Keywords
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