Thesis (Masters Diploma (Food Technology)) -- Cape Technikon, Cape Town, 1992 / Kakamas peaches and Bulida apricots were heat processed in
transparent and aluminium laminated plastic bags and
compared with fruit heat processed in standard cans. Heat
processing conditions were optimized to produce acceptable
processed products. Appropriate chemical and
microbiological properties of all treatments as well as
sensory quality of peaches were investigated. Although
rectifiable disadvantages such as texture softening and
fading of colour appeared during storage, peaches and
apricots were successfully heat processed in aluminium
laminated pouches. Heat processed peaches had a maximum
storage life of 12 months and apricots 6 months when stored
at ambient temperature in aluminium laminated pouches.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:cput/oai:localhost:20.500.11838/820 |
| Date | January 1992 |
| Creators | Schoonenberg, Rolf |
| Contributors | Van der Merwe, Herman B., Hansmann, Chris F. |
| Publisher | Cape Technikon |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Thesis |
| Rights | http://creativecommons.org/licenses/by-nc-sa/3.0/za/ |
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