Ten, twenty, and thirty percent of dextrose were used
in place of sucrose to preserve the Maraschino-type cherries
because of the expectation that the smaller sized molecules
would enter the cherry tissue more readily and thus increase
the weight and volume of the fruit. Other samples, sucrose
and percent dextrose replacement, were tested with the
pH of the syrup controlled at 3.0. Both cold and hot processes
were used, and samples were tested every two days
during the concentrating period for drained weight of the
cherries; volume of the cherries; pH, inversion, and degree
Brix of the syrup. The commercial product, with the trade
name "glucose", was also tested in another series of samples.
Owing to its insolubility at low temperatures only the hot
process was used.
The results show that dextrose increases the weight of
cherries in the cold process, whereas the difference in
weight gain is not as noticeable in the hot process. "Glucose"
gives approximately the same results as does dextrose.
High inversion of the syrup of a sample does not indicate a
comparable weight gain in the cherries because the monosaccharides
are concentrated in the fruit tissue. By controlling
the pH of the syrup at 3.0 no advantage in increasing
the weight of the cherries is gained. / Graduation date: 1940
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27002 |
| Date | 06 May 1940 |
| Creators | Yang, Ho-Ya, 1912- |
| Contributors | Wiegand, E. H. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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