The Honey Sweet carrots were canned with Ethyienediamine tetracetic acid (CaNa 2 EDTA) and Sodium hexametaphosphate (Ha-HMP) at five different water hardness (0 , 20, 40, 80, 160 ppm of calcium and 20 of magnesium) , then stored at temperatures of 70 and 100 F. Evaluations were made at sixty-day i intervals for six months. Firmness and color degradation decreased significantly when water hardness or storage time increased. Under storage at 100 F and 0 hardness of water, the decrease of color and firmness was constantly accelerated. When hard water (above 80 ppm or below 40 ppm) was used for canning Van sweet cherries and Large Early Montgament apricots, the firmness , volatile reducing substances, and pH decreased. Sensory acceptability was maximum at 40 and 80 ppm. However, when either CaNa 2 EDTA or Na-HMP was used at the 500 ppm, it was found that they counteracted the effects of hard water and the quality of canned sweet cherries and apricots improved, when compared with control.
| Identifer | oai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-6150 |
| Date | 01 May 1970 |
| Creators | Chiang, Jack C. |
| 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 Andrew Wesolek (andrew.wesolek@usu.edu). |
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