AbstractGlucose losses from potato slabs into the water during blanching at 60, 70, 80 and 90 °C were studied after 10, 20, 30, 40, 50 and 60 min. In general, an increase of temperature during the considered times produced a higher glucose loss. The apparent diffusion coefficients (D) for glucose losses from potatoes were calculated under the blanching conditions. The D‐values were found to be in the range of 3 × 10−10to 8 × 10−10m2· s−1and could be related to temperature by an Arrhenius equation, having an activation energy of 29.1 kJ/mol. The results will allow the prediction of mean glucose concentration in potato tissues, and hence the overall losses incurred, after a given blanch treatment in this time and temper