Abstract
ABSTRACTThe average retention of ascorbic acid in potato strips (10 × 10 × 80 mm) blanched in water at 50°C and 65°C over various blanching times, with and without surface freezing pre‐treatment was determined. The strips were frozen in Freon Freezant‐12 for 15 sec, with the freezing front penetrating 0.4–0.5 mm. Average retention of ascorbic acid in the surface‐frozen potato strips was significantly lower than that in fresh strips and lower at 65°C than at 50°C. At an equal average retention of ascorbic acid, at 50°C the fresh strips required a blanching time four times higher than that for the surface‐frozen strips; at 65°C it was twice as high.
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