The texture of processed berry fruits changes both during processing
and subsequent storage. A study was made of these changes
in processed strawberries, raspberries, blackberries, and blue-
berries, spin-cooked and stored at 100°F. for 28 days in tin and
glass containers. Four samples, from each of the two replications of
the above, four berries,were analyzed immediately after processing
and after 3, 7, 14, and 28 days of storage at 100°F. Physical measurement
of texture was obtained by the use of Maryland Shear-press.
The work diagrams thus obtained were studied in detail. These samples,
after being subjected to the Shear-press, were analyzed for percent
A.I.S. and total pectin.
The results indicated the following:
1. There was no significant difference in the texture, percent A.I.S.
and total pectin, between berries processed and stored in tin and glass containers over a period of 28 days at 100°F,
2. Highest correlation was obtained between texture as measured by
partial work and total pectin in case of strawberries and blueberries
and between maximum force and percent A.I.S. in raspberries
and blackberries.
3. Maryland Shear-press gave characteristic work diagrams for
each of the four berries, which were consistent throughout.
4. A linear relationship was obtained between sample size and texture
as measured by the total work. / Graduation date: 1963
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26679 |
| Date | 06 March 1963 |
| Creators | Rao, Akkinapally Venketeshwer |
| Contributors | Dietz, James H. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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