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Effect of packaging, processing and storage conditions on the quality of raw jack fruit curry in flexible pouches.

John, P. J. and Balasubramanyam, N. and Narasimham, P. (1993) Effect of packaging, processing and storage conditions on the quality of raw jack fruit curry in flexible pouches. Journal of Food Processing and Preservation, 17 (2). 109-118, 9 ref..

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Abstract

‘‘Ready to eat ” raw jackfnrit (Artocarpus heterophyllus Lam.) curry @H 4.2), having acidic tomato gravy, packed in a Jexible pouch with/without vacuum and heat processed in boiling water for 30 min, was stored at 3 different conditions, room temperature (28C), refn’gerated low temperature (4C) and frozen state (- 18C). Zhe vacuum packed product, placed in a secondary pack of polyester/foil/ polyethylene laminate had a storage life of 120, 270 and more than 360 days at 28, 4 and at - 1 SC, respectively. Zhe stored product was safe microbiologically and had an acceptable sensory quality.

Item Type: Article
Uncontrolled Keywords: FRUITS-SPECIFIC; MEALS-; PROCESSED-FOODS; SHELF-LIFE; CURRIES-; JAK-FRUITS
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 May 2016 06:53
Last Modified: 30 May 2016 06:53
URI: http://ir.cftri.com/id/eprint/6370

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