By American Chemical Society
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Extra info for Analytical Methods in the Food Industry (Advances in Chemistry 003)
An illustration of the results obtained for carrots is shown in Figure 5. 3%. The time required to remove this amount of water, as indicated by the vertical line at point T on the second drying curve, was 30 hours. 3%. This percentage is then taken to be the moisture content of the original sample before the first drying. ch005 h The assumption that the sample was essentially dry at the end of the first drying run was verified by the fact that drying the first time for an additional 50 hours resulted in the same redrying time.
Peas and other vegetables yielding negative tests soon after blanching have been observed on subsequent standing and prior to freezing to yield positive reactions. This condition has been observed to carry over in the frozen and stored product. Hand (12) has observed that under some conditions peroxidase upon inactivation is subject to so-called regeneration. Joslyn and Marsh (17), without further elaboration, stated that blanching studies were complicated by peroxidase regeneration. Subsequently Joslyn (16) stated that there is no indication that significant regeneration of peroxidase occurs in vegetables during freezing storage or contributes to the formation of off-flavors.
If too much decomposition occurs at the chosen temperature, the course of the two dryings will not be the same and it is then necessary to operate at a lower temperature. This necessity is shown in Figure 6 for cabbage, where it is seen that 70° C. curves are not superposable, while those for 60° C. are. Comparison of the results obtained by the redrying procedure with those by the primary reference method (room temperature, in vacuo over magnesium perchlorate) is shown in Table II. 2% or better, which is considered satisfactory and serves to confirm the suitability of the redrying procedure as a secondary reference standard.
Analytical Methods in the Food Industry (Advances in Chemistry 003) by American Chemical Society