Mathematical prediction of leaching losses of water soluble vitamins during blanching of peas

A mathematical model was developed to predict leaching losses of water soluble vitamins during pea blanching. For this purpose a literature survey of relevant data on typical DeK values of water soluble vitamins in peas and vegetables was also made. Due to the lack of agreement and reliability of values reported by different workers, a range of values (5 X 10-5-5 X 10-6cm2/sec at 77°C) was used for the calculations. A parametric study was then performed for different blanching temperatures and external heat transfer characteristics (water in natural or in forced convection). Blanching of peas at higher temperatures in ‘static’ water reduced leaching losses. The retention of water soluble vitamins was greater when the size of peas was increased.