Calcium and phosphorus retention in frozen okra and spinach cooked in a steam jacketed kettle, a low-pressure steamer, and a high-pressure steamer
- UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
- Ranjana Kanchanlal Shah (Creator)
- Institution
- The University of North Carolina at Greensboro (UNCG )
- Web Site: http://library.uncg.edu/
- Advisor
- Aden C. Magee
Abstract: This study was conducted to determine the retention of calcium and of phosphorus in frozen okra and spinach cooked in a steam jacketed kettle, a low-pressure steamer, and a high-pressure steamer. Frozen institutional packages, each weighing 3 pounds, of okra and of spinach were obtained from a local wholesale food company. The vegetables were cooked according to the times recommended by the manufacturers of the equipment used in the study. When cooking times were not available for a particular vegetable, the times were established by preliminary tests. Samples of cooked and uncooked okra and spinach were taken from individual packages and were ashed with nitric and perchloric acids on a hot plate. The ashed samples were transferred to volumetric flasks and were diluted with distilled water. Appropriate aliquots of the diluted samples were analyzed for calcium and for phosphorus.
Calcium and phosphorus retention in frozen okra and spinach cooked in a steam jacketed kettle, a low-pressure steamer, and a high-pressure steamer
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Created on 1/1/1967
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Additional Information
- Publication
- Thesis
- Language: English
- Date: 1967