High quality, mature sour cherries (Prunus cerasus L., cultivar Montmorency)were freeze-dehydrated, conditioned with one thousand part per million of sulfur dioxide solution spray followed by dry heat at 200 F for 1 minute and compressed with a pressure of 400 pounds per square inch. The samples were vacuum sealed in cans and stored at 100 F and 70 F for 6 months. The samples were analyzed every 2 months for compression characteristics, changes of color, acidity, anthocyanins, and ascorbic acid. Organoleptic evaluations were made for flavor, texture, and appearance of the rehydrated products prepared as pies.
The results indicated that freeze-dehydrated sour cherries stored at 70 F maintained higher quality and had a slower rate of change than those samples stored at 100 F. The sulfited sample had a higher quality rating than the control sample.
| Identifer | oai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-6320 |
| Date | 01 May 1974 |
| Creators | Srisangnam, Chareonsri |
| Publisher | DigitalCommons@USU |
| Source Sets | Utah State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | All Graduate Theses and Dissertations |
| Rights | Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact digitalcommons@usu.edu. |
Page generated in 0.0017 seconds