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Studies on refrigerated fruit products in flexible pouchesSpeers, Robert Alexander January 1982 (has links)
Selected cultivars of apples, peaches, and cherries were prepared as edible fruit portions, and preserved in flexible pouches under refrigeration. Preserving adjuncts such as sucrose, potassium sorbate, calcium chloride, citric acid and ascorbic acid were added as concentrated solutions to apple slices, peach slices or pitted cherries in Polyester/Polyethylene or Polyester/ Al foil/Polypropylene pouches that were evacuated and nitrogen-flushed prior to sealing. Some of the pouches were placed directly in 4°C storage whereas others were heated in steam or water to provide various blanching treatments prior to refrigerated storage. At various times up to 12 weeks after processing, the fruits were examined for physical, chemical, microbiological and sensory quality.
Of the two package structures studied the aluminum foil-containing pouch proved superior to the Polyester/Polyethylene laminate in preserving fruit quality.
Results for a series of mild thermal blanch treatments varied with fruit type in terms of microbial stability and sensory quality attributes. For apples, blanching to a center temperature of 80°C proved to be the most satisfactory, whereas 70°C was optimal for peach quality. Cherries, blanched to a center temperature of 80°C, were of good microbial stability.
Both. Golden Delicious and Spartan cultivars prepared as apple slices were found to have good flavor, color and textural characteristics after 12 weeks of refrigerated storage. Of the three peach cultivars examined, Fairhaven and Redhaven freestone peaches produced slices of good quality after processing and refrigerated storage of 12 weeks. Fortuna, a clingstone cultivar, had an unsuitable rubbery texture after the storage period. Lambert sweet cherries
and Montmorency sour cherries proved to be unsuitable because of problems arising from microbial growth and loss of textural quality.
In summary, it was determined that Golden Delicious and Spartan apple cultivars and Fairhaven and Redhaven peach cultivars can be processed into high quality refrigerated fruit products suitable for storage in aluminum foil-containing flexible pouches at 4°C for up to 12 weeks. / Land and Food Systems, Faculty of / Graduate
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Osmotic dehydration of pineapple (Ananas comosus L.)Abd. Rahman, Hussein bin January 1995 (has links)
No description available.
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Studies of mass transfer and quality in candied fruitChen, Ling January 1994 (has links)
No description available.
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The spin cooking and spin cooling of canned fruit productsGallop, Reginald Ambrose 16 December 1960 (has links)
Graduation date: 1961
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The utilization of dextrose in the manufacture of fruit sauces and syrups.Morrison, Charles W. 01 January 1938 (has links) (PDF)
No description available.
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Diffusion of sugar, acids and pigments during processing and storage of canned berriesBoziotis, Constantinos Andreas 08 March 1963 (has links)
Processing and storage of berry fruits is accompanied by various
changes, the important ones being the changes in the soluble solids
content, titratable acidity, pH, pigments, and texture. A study was
made of these changes in processed strawberries, raspberries, blackberries
and blueberries, still cooked and stored at 78°F for one and
six months in No. 10 cans. Three samples of the above four berries
were analyzed before processing, immediately after processing and
after one and six months of storage at 78°F. Five samples of syrups
were collected from both center and side of the cans by means of 50
ml pipettes. These five samples were from top, 1 3/4", 3 l/2", and
5 1/4" from the top and from the bottom and a mean sample was taken
from the drained syrup. The cans were then drained on an 8 mesh
10" screen. 100 gram samples of the drained solids from top, middle
and bottom were collected for texture measurements.
The results indicated the following:
1. There is a decrease in soluble solids of the syrup and drained
weight of the fruit immediately after processing. Softening of berries
progresses with storage.
2. There is an increase in titratable acidity, pH and pigments of the
syrup immediately after processing. Titratable acidity and pigments
increase with storage and pH values were lower.
3. There is a tendency to reach an equilibrium in the can with regards
to soluble solids in all berries and pigments in case of strawberries
with a lower tendency for raspberries. In the case of titratable acidity
equilibrium was almost realized in strawberries and blueberries. All
berry packs showed no equilibrium in the pH value after six months.
4. No noticeable differences between samples collected from centers
and side of the can. / Graduation date: 1963
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Physiological and biochemical changes of litchi fruit during development and postharvest storage.January 1990 (has links)
by Huanpu Jun. / Thesis (M.Phil.)--Chinese University of Hong Kong, 1990. / Bibliography: leaves 122-136. / Acknowledgement --- p.iii / Abstract --- p.V / Introduction --- p.1 / Literatiure review --- p.3 / Chapter A. --- "The changes of fruit during development, maturation, senescence" --- p.3 / Chapter 1. --- Fruit --- p.3 / Chapter 2. --- Fruit cell --- p.6 / Chapter 3. --- Respiration and ethylene --- p.18 / Chapter 4. --- Other oxidative reaction --- p.21 / Chapter 5. --- Control of ripening --- p.22 / Chapter B. --- In period of harvest and storage --- p.23 / Chapter 1. --- After harvest --- p.24 / Chapter 2. --- Postharvest technology procedures --- p.25 / Chapter C. --- Litchi --- p.28 / Chapter 1. --- Morphology and embryology --- p.28 / Chapter 2. --- Composition --- p.30 / Material and methods --- p.33 / Chapter A. --- "Morphological , anatomical and physical studies" --- p.33 / Chapter B. --- Biochemi cal studiets --- p.34 / Chapter 1. --- Starch content --- p.34 / Chapter 2. --- Soluble protein content --- p.35 / Chapter 3. --- Sugar component separated by thin layer chromatography --- p.36 / Chapter 4. --- Reducing sugar content --- p.36 / Chapter 5. --- Total sugars --- p.37 / Chapter 6. --- Acid content --- p.37 / Chapter 7. --- Chlorophyll contents --- p.37 / Chapter 8. --- Anthocyanin contents --- p.38 / Chapter 9. --- Phenolic compound content --- p.33 / Chapter 10. --- Peroxidase activity --- p.39 / Chapter 11. --- Superoxide dismutase activity --- p.39 / Chapter 12. --- Vitamin C content --- p.40 / Chapter C. --- Preliminary study on storage --- p.41 / Results --- p.43 / Chapter A. --- Development period --- p.43 / Chapter 1. --- "Morphological , anatomical and physical changes" --- p.43 / Chapter i. --- Whole Fruit --- p.43 / Chapter ii. --- Seed --- p.43 / Chapter iii. --- Aril --- p.44 / Chapter 2. --- Rhysio1ogica1 and biochemical changes --- p.47 / Chapter i. --- Weight and water content --- p.47 / Chapter ii. --- Soluble protein content --- p.52 / Chapter iii. --- Starch content --- p.52 / Chapter iv. --- Acidity --- p.52 / Chapter v. --- Sugar content --- p.61 / Chapter vi. --- Change in pericarp --- p.68 / Chapter B. --- Storage period --- p.63 / Chapter 1. --- Fruit without any treatment stored at 5°C and 10°C --- p.63 / Chapter 2. --- Fruit was treated and packed with different methods and then stored at 10°C and room temperature respectively --- p.75 / Chapter i. --- Change in Fresh weight of stored Fruit --- p.75 / Chapter ii. --- Rate of rotting --- p.78 / Chapter iii. --- Rate of darkening --- p.78 / Chapter iv. --- Anthocyanin --- p.87 / Chapter v. --- Phenolic compound --- p.87 / Chapter vi. --- Chlorophyll --- p.88 / Chapter vii. --- Acidity --- p.88 / Chapter viii. --- Total sugar --- p.101 / Chapter ix. --- Reducing sugar --- p.101 / Chapter x. --- Ascorbic acid --- p.106 / Chapter xi. --- Peroxidase activity --- p.106 / Chapter xii. --- Superoxide dismutase --- p.107 / Discussion --- p.114 / Reference --- p.122
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The influence of mold contamination, processing and maturity on the volatiles of the strawberry, Fragaria ananassa Duch.Amos, James Franklin 13 July 1971 (has links)
Graduation date: 1972
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Freezing Fruits and Vegetables for Better MealsGibbs, June C. 07 1900 (has links)
This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.
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Home Preservation of Food: Preservation of Vegetables, Fruits and MeatsBrown, Frances L., Picard, Olive G. 04 1900 (has links)
This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.
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