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EFFECTS OF HEAT TREATMENT AND SUBSEQUENT STORAGE ON THE QUALITY OF PASSION FRUIT (PASSIFLORA EDULIS) JUICE.

Author(s) : FANG T. T., CHEN H. E., CHIOU L. M. J.

Type of article: Book chapter

Summary

EVALUATION OF THE EFFECTS OF PASTEURIZATION TEMPERATURE, 348 TO 363 K (75 TO 90 DEG C), PRIOR TO FREEZING, ON THE COMPOSITION, COLOUR AND FLAVOUR STABILITY AND VISCOSITY OF PASSION FRUIT JUICE. THE OVERALL QUALITY OF THESE JUICES CAN BE IMPROVED BY APPLYING PASTEURIZATION AT 348 K DURING 40 SEC AND COLD STORAGE AT 253 K (-20 DEG C). (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-222565.

Details

  • Original title: EFFECTS OF HEAT TREATMENT AND SUBSEQUENT STORAGE ON THE QUALITY OF PASSION FRUIT (PASSIFLORA EDULIS) JUICE.
  • Record ID : 1987-2293
  • Languages: English
  • Source: In: Fed. int. Prod. Jus Fruits, Juris Druck Verl. - 1987; 105-123; 35 ref.
  • Publication date: 1987

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