Effect of enzyme maceration and homogenisation upon apricots nectar sedimentation during storage.

Type of excerpt: Book chapter

Summary

For the study the enzyme preparation Pectinex Ultra SPL was used. Influence of enzyme concentration apricot pure content, dry matter by refractometer, pressure of homogenisation and time of storage on the nectar sedimentation was investigated. In some cases even after 13 months there is not any sedimentation. Use of the enzyme improves the stability on sedimentation or there is no sedimentation at all.

Details

Original title: Effect of enzyme maceration and homogenisation upon apricots nectar sedimentation during storage.
Record ID : 1999-0981
Languages: English
Source: Shelf life prediction for improved safety and quality of foods.
Publication date: 1998
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Fruit;
Beverages
Keywords: Quality; Enzyme; Cold storage; Fruit juice; Fruit; Apricot