In this work laboratory-scale experiments were carried
out to determine and quantify the mechanisms by which water,
sugar and other solutes are transferred from vegetable tissue
to blanch water. Samples of commercial potato and carrot
varieties were studied and Fick's law of diffusion was applied
to describe the mass transfer of solutes during blanching of
cylinders and cubes of the vegetable tissues. [Continues.]
A Doctoral Thesis. Submitted in partial fulfilment of the requirements for the award of Doctor of Philosophy at Loughborough University.