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Quality of canned peaches prepared with whole frozen fruits: study on an industrial scale.

Qualité de pêches au sirop appertisées élaborées à partir de fruits congelés entiers : étude à I'échelon industriel.

Author(s) : PHILIPPON J., RULLAND J.

Type of article: Article, IJR article

Summary

In order that a fruit syrup canning plant can function all year round, whole, frozen, unpeeled peaches were used as raw material Studies were carried out on an industrial scale with six clones of clingstone peaches. They showed that when fruits have been partially thawed at -4°C to -1°C. stoning is possible with the existing machinery. Thawing is short and easily controllable with a microwave tunnel oven. Chemical peeling and sterilization are as easy as with fresh fruit and the quality of finished products is equivalent. The cost price of this treatment is lower than that of the conventional process used for manufacture of mixed canned fruits.

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Pages: 245-248

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Details

  • Original title: Qualité de pêches au sirop appertisées élaborées à partir de fruits congelés entiers : étude à I'échelon industriel.
  • Record ID : 30001463
  • Languages: French
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 7 - n. 4
  • Publication date: 1984/07

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