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Determination of thermal process for canned mango products.

Nanjundaswamy, A. M. and Saroja, S. and Ranganna, S. (1973) Determination of thermal process for canned mango products. Indian Food Packer, 27 (6). 5-13, 15 ref..

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Abstract

The preservation of mango by heat processing was studied using canned mango slices, nectar, juice and pulp. Yeast was found to be the only spoilage organism in a commercial sample of spoiled canned mango slices in syrup and had a thermal death time of 1 min at 151 degree F. Thermal inactivation time of peroxidase, which was used as the test enzyme, was 1 min at 170 degree F in mango extract and 1 min at 175 degree F in mango syrup. Process times were calculated using these as reference temp. For a 401 x 411 size can, the required processing times at 212 degree F were 7, 8, 7.5 and 5 min for slices, nectar, juice and pulp respectively. In canned mango juice and pulp there is very little temp. rise during processing. Therefore, filling temp. is very important to minimize process time and to ensure adequate thermal inactivation. A filling temp. of greater than170-175 degree F, sealing, keeping the cans inverted for 2-3 min to sterilize the lids and cooling afterwards should be sufficient to ensure adequate sterility.

Item Type: Article
Uncontrolled Keywords: HEATING-; mango products, thermal processing of canned; PEROXIDASES-; mango products, thermal processing & peroxidases inactivation in canned; SYRUPS-; mango syrups, thermal processing of; CANNED-FOODS; MANGOES-; thermal processing of canned mango products; PULPS-; mango pulps, thermal processing of; YEASTS-; mango products, thermal processing & yeasts in canned; FRUIT-JUICES; mango juices, thermal processing of; SEALING-; mango products, sealing of canned; STERILIZATION-; mango products, sterilization of canned
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Sep 2013 07:05
Last Modified: 18 Sep 2013 07:05
URI: http://ir.cftri.com/id/eprint/7148

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