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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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