Thesis-1983-AbdulRezzak.pdf (5.56 MB)

Mass and heat diffusion in the blanching of vegetables

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thesis
posted on 23.03.2018, 12:51 by Rafid K. Abdul-Rezzak
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. [Continues.]

Funding

Basrah University, Iraq.

History

School

  • Aeronautical, Automotive, Chemical and Materials Engineering

Department

  • Chemical Engineering

Publisher

© R.K. Abdul-Rezzak

Publisher statement

This work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) licence. Full details of this licence are available at: https://creativecommons.org/licenses/by-nc-nd/4.0/

Publication date

1983

Notes

A Doctoral Thesis. Submitted in partial fulfilment of the requirements for the award of Doctor of Philosophy at Loughborough University.

Language

en

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Keywords

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