2010•Science and Technology of Food IndustryRequires access

Effects of blanching conditions on oxalic acid and V_C in spinach and amaranch

Zhao Gong-ling, Liang Xin-hong, Jin Kong

Abstract

The effects of blanching conditions on oxalic acid and VC were analyzed.The study showed that increasing the temperature,time,pH could low the preservation rate of oxalic acid and VC in spinach and amaranch.Acid could preserve VC,but can not induce losses of oxalic acid.Salt could preserve VC and enhance losses of oxalic acid.Increasing the concentration of salt,the effects were sharp.

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Available abstract

Key concepts: Oxalic acid, Blanching, Spinach, Salt (chemistry), Chemistry, Salt solution, Food science, Nuclear chemistry