Journal of Microwave Power and Electromagnetic Energy (JMPEE)
TITLE	The Effect of Moisture Content and Enzyme Activity on the Blanching Time of Potatoes [PDF]
AUTHORS	A.E. Abara and M.A. Hill 1981 16 1 31-34
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Abstract The times required to inactivate the enzymes peroxidase and polyphenoloxidase, using microwave energy followed by immersion in boiling water, in standard cylinders of four varieties of potato were determined. Moisture contents and peroxidase activity were measured in raw potato of the four varieties. The greater the peroxidase activity per gram of raw potato the longer the blanching time. No conclusive results were obtained regarding moisture content and blanching time.