ShareEffect of freeze temperature on quality indicators of cane juice.
Author(s) : TANEJA A. D., PUNIA M. S.
Type of article: Article
Summary
Sugar-cane pieces are maintained at 4 deg C for 12 hours and then crushed after 0, 2, 5, or 8 days of exposition to freezing. Measurement of titratable acidity, pH and contents in soluble polysaccharides and reducing sugars in the resulting juice. The varieties Co 1148, Co 7314, Co 6914 and Co 7717 are considered.
Details
- Original title: Effect of freeze temperature on quality indicators of cane juice.
- Record ID : 1993-0296
- Languages: English
- Source: Indian Sugar - vol. 41 - n. 8
- Publication date: 1991
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Seeds and plants - Keywords: Sugar cane; Chemical composition; Variety; Juice; Freezing; Acidity
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