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Some physico-chemical changes in canned jack fruit during storage.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Some physico-chemical changes in canned jack fruit during storage. Journal of Scientific and Industrial Research, 15C (4). pp. 91-95.

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Abstract

Changes in vacuum, head space, drained weight, intenlal corrosion, pH, acidity, soluble solids, reducing sugars, total sugars, carotene, colour and organoleptic quality of canned jackfruit during storage for a period of 63 weeks at room temperature (24°-30'),37° and 2c·5cC. are reported. The canned product retained its normal colour, characteristic taste and aroma throughout the storage period at room temperature and at 2°·5c,C. Deterioration was observed in the product stored at 37'C. in 19 weeks.

Item Type: Article
Uncontrolled Keywords: canned jackfruit, storage, physico-chemical changes
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Mar 2015 05:56
Last Modified: 10 Mar 2015 05:56
URI: http://ir.cftri.com/id/eprint/5421

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