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PROPERTIES OF FROZEN AND/OR CANNED MANGO JUICE AS A FUNCTION OF STORAGE.
Author(s) : ABU-SALEM F. M.
Summary
THE CHEMICAL CONSTITUENTS OF MANGO JUICE WERE CONSIDERED AFTER STRAINING, FREEZING AT 253 K (-20 DEG C) AND CANNING. SEVERAL CHANGES TOOK PLACE DURING STORAGE OF THE FROZEN SAMPLE FOR 6 MONTHS AT 253 K AND AT 278, 283, 289, 294 AND 303 K (5, 10, 16, 21 AND 30 DEG C) FOR THE CANNED SAMPLES. THE DATA WERE STATISTICALLY ANALYZED AND COMPARED ON THE CORRELATION COEFFICIENT BASE. VITAMIN C AND CAROTENE REALIZED THE HIGHER REDUCTION RATE AS A FUNCTION OF STORAGE.
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Pages: 472-479
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Details
- Original title: PROPERTIES OF FROZEN AND/OR CANNED MANGO JUICE AS A FUNCTION OF STORAGE.
- Record ID : 1988-1959
- Languages: English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Publication date: 1987/08/24
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Beverages
- Keywords: Carotenoid; Canning; Measurement; Vitamin; Mango; Fruit juice; Freezing
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