摘要:

Grated cassava to which tap water was added at levels of 25%, 50% and 75% (v/w) was held at 30°C, 40°C or 50°C and examined over a 6h period for cyanide content, pH and titratable acidity (TTA). During the come‐up time, i.e. the time between addition of water and attainment of desired holding temperature (between 14 and 47 min), reductions in bound cyanide ofca54–85% occurred, depending on the level of added water and holding temperature. The corresponding losses for the control samples, to which no water was added, wereca25–33%. The biggest reduction in the bound cyanide of >99% (from 89.0 to 0–6 ppm) occurred in grated cassava with 75% added water held at 50°C. There was little or no change in pH during the period of study. The reduction of processing time for certain cassava products based on separation into detoxication and flavour development/fermentation stages is discussed.

ISSN:0265-203X    

DOI:10.1080/02652039209374084

出版商:Taylor & Francis Group    

年代:1992

数据来源: Taylor

摘要:

Food SafetyBy Julie Miller Jones (Eagan Press, Minnesota, USA, 1992). Pp. 453. Price $50. ISBN 0–9624407–3–6.

ISSN:0265-203X    

DOI:10.1080/02652039209374085

出版商:Taylor & Francis Group    

年代:1992

数据来源: Taylor

ISSN:0265-203X    

DOI:10.1080/02652039209374086

出版商:Taylor & Francis Group    

年代:1992

数据来源: Taylor

ISSN:0265-203X    

DOI:10.1080/02652039209374087

出版商:Taylor & Francis Group    

年代:1992

数据来源: Taylor

ISSN:0265-203X    

DOI:10.1080/02652039209374073

出版商:Taylor & Francis Group    

年代:1992

数据来源: Taylor