[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Studies on preparation and storage of ash gourd preserve by the hot continuous concentration process.

Ramachandra, B. S. and Subba Rao, L. S. and Ranganna, S. (1966) Studies on preparation and storage of ash gourd preserve by the hot continuous concentration process. Indian Food Packer, 20 (6). pp. 5-10.

[img] PDF
Indian_Food_Packer_1966_20_6_5-10.pdf - Published Version
Restricted to Registered users only

Download (329kB)

Abstract

An equipment, making use of flow of air through the hot syrup for evaporation and controlling the rate of concentrations, has been developed for the manufacture of preserves. The concentration is raised continuously at the rate of 7° Brix per hour at 60°C till the final concentration is reached. The fermentation in the early stages is eliminated. The prepared product is translucent and the syrup clear. Storage changes of ash gourd preserve prepared in this equipment and its cost (1 manufacture are presented.'

Item Type: Article
Uncontrolled Keywords: ash gourd, preserve, manufacture, petha, hot continuous concentration process
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Aug 2013 11:30
Last Modified: 02 Aug 2013 11:30
URI: http://ir.cftri.com/id/eprint/5672

Actions (login required)

View Item View Item