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Shelf Life Studies On Processed Peaches

von Unhale, Divija
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Unhale, Divija Shelf Life Studies On Processed Peaches
Unhale, Divija - Shelf Life Studies On Processed Peaches

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Lieferung: zwischen 2021-05-19 und 2021-05-21
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Beschreibung

A series of experiments were conducted on the preservation of fresh peaches using freezing and heat (hot-filled packaging). In the first experiment, the effects of four calcium salts (calcium chloride, calcium lactate, calcium citrate, calcium phosphate) on the texture of processed peach slices were determined. Peach slices were immersed in solutions containing dissolved calcium salts at levels of 0.5, 1 and 2 % for 1 minute then stored at 4 °C for 3 days. Treatments with calcium salts were firmer than non calcium treated peach slices at all levels. Calcium lactate at 2 % level was best in terms of texture and overall appearance. In a second experiment set, effects of calcium salts at 3 % level was also determined for three different varieties of peaches (Autumn prince, Big Red, O Henry) with a dipping time of 5 minutes. Increase in the level of calcium salts to 3 % did not generally improve the texture of peach slices. The effect of calcium salt combined with antibrowning agents on shelf life of peach slices was also studied. Peaches of Autumn Prince Variety were lye peeled, dipped in 1 % citric acid and were mixed with CaCl2 at the levels of 0, 0.5 and 1 % along with 0.5% citric

Mitwirkende

Autor:
Unhale, Divija
Dawson, Paul
Northcutt, Julie

Weitere Informationen

Biografie:
Divija Unhale CLEMSON UNIVERSITY, Clemson, SC,USA- 2010 MS Food, Nutrition and Culinary Science CLEMSON UNIVERSITY, Clemson, SC, USA- 2010 Master of Business Administration PROPRIETOR OF GOURMET FOODS DIRECTOR IN DILASA AGRO PROCESSORS & PUBLISHERS PVT. LTD.
Sprache:
Englisch
Seitenanzahl:
76
Medientyp:
Taschenbuch
Verlag:
LAP Lambert Academic Publishing

Stammdaten

Produkttyp:
Taschenbuch
Verpackungsabmessungen:
0.22 x 0.15 x 0.005 m; 0.159 kg
GTIN:
09783659562808
DUIN:
Q9D28PJAGS6
CHF 28.90
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