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Evaluation of a thermal process for acidified canned muskmelon (Cucumis melo L.).

Nath, N. and Ranganna, S. (1977) Evaluation of a thermal process for acidified canned muskmelon (Cucumis melo L.). Journal of Food Science, 42 (5). 1306-1310, 1318, 34 ref..

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The pH of muskmelon varies from 5.3 to 6.1 and is required to be lowered to ensure an organoleptically acceptable and microbiologically safe canned product. A thermal process was evolved on the basis of inactivation of peroxidase and pectinmethylesterase (PME), the heat resistant enzymes naturally present. The thermal inactivation temp. of peroxidase for 1 min at pH 3.8, 4.0 and 4.2 in syrup homogenate of melon pulp adjusted to 20 degree Brix were 187, 192 and 194.5 degree F resp., with z values (temp. increase giving 1 log cycle reduction in inactivation time) of 16.7, 17.9 and 17.2 degree F, resp. The thermal inactivation time (TIT) of PME at pH 4.2 was 1 min at 191 degree F with a z value of 21 degree F. Hence, processing time required was evolved on the basis of thermal inactivation of peroxidase. The F (sterilization) values of peroxidase found were equivalent to 2.5D, 2.9D and 2.8D at pH 3.8, 4.0 and 4.2, resp. Initial temp. being 170 degree F, a 4D process at 207 degree F corresponding to 6.3, 7.6 and 9.3 min for A 2 (401 x 411) cans at pH 3.8, 4.0 and 4.2 resp. ensured inactivation of the enzymes. No microbiological spoilage was observed and the canned product had good colour, texture and full flavour.

Item Type: Article
Uncontrolled Keywords: MELONS-; pH & stability of canned muskmelons; MICROBIOLOGY-; muskmelons, pH & microbiological stability of canned; CANNED-FOODS; muskmelons, pH & stability of canned; STABILITY-; ORGANOLEPTIC-PROPERTIES; muskmelons, pH & organoleptic properties of canned; PH-
Subjects: 600 Technology > 08 Food technology > 24 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: 24 May 2016 10:41
Last Modified: 24 May 2016 10:41
URI: http://ir.cftri.com/id/eprint/7037

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