Filling temperatures of 30-37 deg C during final cooling of aseptically stored guava pulp.

[In Spanish. / En espagnol.]

Author(s) : PANADES G., TEJO T., PEREZ F.

Type of article: Article

Summary

Two aseptic tanks were filled with cooled guava pulp. A rotary cooler was used. Inlet and outlet temperatures of both product and water were measured. Nutritional and sensorial analyses of guava pulp after ambient storage were performed. Acidity and soluble solids were also measured. The results show that a water temperature of 26 deg C at the rotary cooler allows a product filling temperature of 35-36 deg C. No effect upon sensorial and nutritional quality of product was observed.

Details

Original title: [In Spanish. / En espagnol.]
Record ID : 1994-0968
Languages: Spanish
Source: Acta Alimentaria - vol. 30 - n. 242
Publication date: 1993/05
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Fruit;
Beverages
Keywords: Temperature; Chilling; Organoleptic property; Pulp; Guava; Packaging; Fruit juice; Tropical fruit