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FACTORS INFLUENCING THE STABILITY OF FROZEN KIWIFRUIT PULP.

Author(s) : VENNING J. A.

Type of article: Article

Summary

THE BIOCHEMICAL, SENSORY, AND QUALITY CHANGES THAT OCCUR DURING PROCESSING AND PROLONGED FROZEN STORAGE OF KIWIFRUIT PULP WERE STUDIED. THE TEMPERATURE AND PROCESSING TIME DURING PULP MANUFACTURE AND FREEZING ARE CRITICAL FACTORS IN DETERMINING THE% TOTAL CHLOROPHYLL AND COLOUR OF THE FROZEN PULP. STORAGE OF PULP AT ACCEPTABLE COMMERCIAL FROZEN STORAGE TEMPERATURES: 255 K (-18 DEG C), OR BELOW, FOR 12 MONTHS RESULTED IN A STABLE COLOUR, AND A SLIGHT DECREASE IN THE% TOTAL CHLOROPHYLLS AND ASCORBIC ACID. THE TYPE OF PACKAGING MATERIAL USED AND DEAERATION OF PULP DID NOT INFLUENCE THE ABOVE FINDINGS. THE SENSORY QUALITIES OF THE PULP WERE NOT AFFECTED BY THE STORAGE CONDITIONS.

Details

  • Original title: FACTORS INFLUENCING THE STABILITY OF FROZEN KIWIFRUIT PULP.
  • Record ID : 1990-0634
  • Languages: English
  • Publication date: 1989
  • Source: Source: J. Food Sci.
    vol. 54; n. 2; 1989.03-04; 396-400; 404; 7 fig.; 2 tabl.; 17 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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