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Freeze-drying of passion fruit juice.

Pruthi, J. S. (1960) Freeze-drying of passion fruit juice. Food Science, 9. pp. 336-338.

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The results on freeze-drying of passion fruit juice reveal only negligible losses of important nutrients. The powder retains ascorbic acid to a high degree (168 mg./loog.) and tlavour is only slightly reduced. The product retained its quality when vacuum-packed with in-package desiccant and stored at low (SoC) temperature. The overall quality of the product during storage was to a great extent a function of storage temperature and initial moisture content.

Item Type: Article
Uncontrolled Keywords: passion fruit juice, Passiflora edulis Sims, freeze drying
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 06 Preservation and Storage > 03 Freeze drying
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Oct 2014 05:44
Last Modified: 30 Oct 2014 05:44
URI: http://ir.cftri.com/id/eprint/4247

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