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Fumigation of Jamun Ready-Mix

Rajendran, S. and Godavari Bai, S. and Narasimhan, K. S. (1993) Fumigation of Jamun Ready-Mix. Journal of Food Science and Technology (India), 30 (3). pp. 226-228.

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Abstract

<p align="justify">The sensory quality of gulabjamuns (an Indian milk-sweet preparation), prepared from jamun ready-mix samples fumigated with phosphine at the effective dosage of 2 g/m3 with 5 days exposure period at 29±2°C, was satisfactory. The levels of phosphine residues in the ready-mix samples were 0.16, 0.02 and 0.01 ppm, respectively after 2, 7 and 12 days aeration, following fumigation. No residues were detected in ready-to-eat product.</p>

Item Type: Article
Uncontrolled Keywords: Jamun ready-mix, Insect control, Phosphine residues, Fumigation, Sensory quality
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Food Protectants and Infestation Control
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jan 2006
Last Modified: 28 Dec 2016 12:31
URI: http://ir.cftri.com/id/eprint/319

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