STUDIES OF FROZEN AND CANNED APPLE SLICES PRETREATED WITH VACUUM HYDRATION AND HYDROCOLLOIDS.

Type of monograph: Doctoral thesis

Summary

INVESTIGATION INTO THE POSSIBILITIES OF IMPROVING THE PRESERVATION OF APPLE SLICES BY APPLYING A VACUUM HYDRATION PROCESS, WITH OR WHITHOUT ALGINATE OR MICROCRYSTALLINE CELLULOSIS. EVALUATION OF THE EFFECTS OF THESE TREATMENTS ON VARIATIONS IN THE YIELD, WATER LOSS, FIRMNESS AND SOLID CONTENT OF FROZEN OR CANNED APPLE SLICES. SCANNING ELECTRONIC MICROSCOPY IS USED TO STUDY THE ULTRASTRUCTURE OF CANNED APPLES PRETREATED WITH HYDRATION AND/OR COLLOIDS.

Details

Original title: STUDIES OF FROZEN AND CANNED APPLE SLICES PRETREATED WITH VACUUM HYDRATION AND HYDROCOLLOIDS.
Record ID : 1990-0166
Languages: English
Publication: United states/United states
Publication date: 1987
Source: Source: 223 p.; 69 ref.

Indexing

Themes: Food quality and safety. Microbiology;
Fruit
Keywords: Canning; Slice; Organoleptic property; Apple; Weight loss; Freezing; Fruit