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Determination of thermal process for canned mandarin orange segments.

Nath, N. and Ranganna, S. (1977) Determination of thermal process for canned mandarin orange segments. Journal of Food Science and Technology, India, 14 (3). 113-119, 25 ref..

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Abstract

Mandarin orange (Citrus reticulata Blanco) contains heat resistant enzymes, peroxidase and pectinmethylesterase (PME). Method for determining thermal inactivation time of the PME and peroxidase and decimal reduction time (D) is given. The thermal inactivation curve was drawn by plotting inactivation rate against time. Cooling curves at different points were also drawn. The actual processing time was determined by graphical interpolation. F values were calculated. Equivalents of F values in terms of D are determined in commercial processing, 5 D at pH 3.6 and 6 D at pH 4.0 are recommended.

Item Type: Article
Uncontrolled Keywords: ORANGES-; mandarins, enzymes thermal inactivation time detn. for canned; ENZYMES-; CANNED-FOODS; THERMAL-PROCESSES
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits
600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Mar 2010 10:20
Last Modified: 23 Mar 2010 10:20
URI: http://ir.cftri.com/id/eprint/7036

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