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PRE-FREEZING OF WHOLE PEACHES FOR ULTIMATE USE BY THE FRUIT CANNING INDUSTRIES. THE CONSEQUENCES OF VARIOUS STAGES OF NEW TECHNOLOGICAL PROCESS ON THE QUALITY OF THAWED FRUITS AND CANNED PRODUCT.

PRECONGELATION DE PECHES ENTIERES A L'USAGE DES CONSERVERIES DE FRUITS AU SIROP ; CONSEQUENCES DES DIFFERENTES ETAPES DE LA NOUVELLE FILIERE TECHNOLOGIQUE SUR LA QUALITE DES FRUITS DECONGELES ET SUR CELLE DU PRODUIT ELABORE.

Author(s) : PHILIPPON J.

Summary

UNPEELED CLINGSTONE PEACHES WERE FROZEN WHOLE AND THEN STORED DURING VARYING PERIODS AT 265, 261, 257 AND 253 K (-8, -12, -16 AND -20 DEG C). VARIOUS CONDITIONS OF CHEMICAL PEELING AND SEVERAL THAWING METHODS WERE EXPERIMENTED. SENSORIAL ANALYSIS, ENZYMATIC BROWNING MEASUREMENT WERE CARRIED OUT ON THAWED AND CANNED FRUITS. IT IS POSSIBLE TO OBTAIN A CANNED PRODUCT WITH A SIMILAR QUALITY OF THE BEST PRODUCT ELABORATED WITH FRESH PEACHES, IF: THE TEMPERATURE IS BELOW OR EQUAL TO 253 K ; THAWING IS COMPLETED IN A FEW MINUTES (MICROWAVE THAWING IS VERY EFFECTIVE) ; PEELING AND PITTING ARE CARRIED OUT PRIOR TO COMPLETE THAWING ; THE TIME BETWEEN CHEMICAL PEELING AND PASTEURIZATION IS KEPT TO A MINIMUM. IT IS PREFERABLE TO PEEL THAWED PEACHES BY IMMERSION FOR A BRIEF PERIOD IN AN ALKALI-CONCENTRATED SOLUTION.

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Pages: 1982-4

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Details

  • Original title: PRECONGELATION DE PECHES ENTIERES A L'USAGE DES CONSERVERIES DE FRUITS AU SIROP ; CONSEQUENCES DES DIFFERENTES ETAPES DE LA NOUVELLE FILIERE TECHNOLOGIQUE SUR LA QUALITE DES FRUITS DECONGELES ET SUR CELLE DU PRODUIT ELABORE.
  • Record ID : 1984-1022
  • Languages: French
  • Publication date: 1982/05/26
  • Source: Source: Proc. Sofia Meet., IIR/C. R. Réun. Sofia, IIF
    1982-4; 302-310; 4 fig.; 2 tabl.; 10 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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