Alternative containers for preserving peaches
Thesis (Masters Diploma (Food Technology)) -- Cape Technikon, Cape Town, 1992 === Kakamas peaches and Bulida apricots were heat processed in transparent and aluminium laminated plastic bags and compared with fruit heat processed in standard cans. Heat processing conditions were optimized to produ...
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Cape Technikon
2013
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Online Access: | http://hdl.handle.net/20.500.11838/820 |
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ndltd-netd.ac.za-oai-union.ndltd.org-cput-oai-localhost-20.500.11838-8202019-07-21T03:12:58Z Alternative containers for preserving peaches Schoonenberg, Rolf Van der Merwe, Herman B. Hansmann, Chris F. Food Food containers Food technology Peaches -- Preservation Thesis (Masters Diploma (Food Technology)) -- Cape Technikon, Cape Town, 1992 Kakamas peaches and Bulida apricots were heat processed in transparent and aluminium laminated plastic bags and compared with fruit heat processed in standard cans. Heat processing conditions were optimized to produce acceptable processed products. Appropriate chemical and microbiological properties of all treatments as well as sensory quality of peaches were investigated. Although rectifiable disadvantages such as texture softening and fading of colour appeared during storage, peaches and apricots were successfully heat processed in aluminium laminated pouches. Heat processed peaches had a maximum storage life of 12 months and apricots 6 months when stored at ambient temperature in aluminium laminated pouches. 2013-03-05T07:57:38Z 2016-01-27T09:11:06Z 2013-03-05T07:57:38Z 2016-01-27T09:11:06Z 1992 Thesis http://hdl.handle.net/20.500.11838/820 en http://creativecommons.org/licenses/by-nc-sa/3.0/za/ Cape Technikon |
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NDLTD |
language |
en |
sources |
NDLTD |
topic |
Food Food containers Food technology Peaches -- Preservation |
spellingShingle |
Food Food containers Food technology Peaches -- Preservation Schoonenberg, Rolf Alternative containers for preserving peaches |
description |
Thesis (Masters Diploma (Food Technology)) -- Cape Technikon, Cape Town, 1992 === Kakamas peaches and Bulida apricots were heat processed in
transparent and aluminium laminated plastic bags and
compared with fruit heat processed in standard cans. Heat
processing conditions were optimized to produce acceptable
processed products. Appropriate chemical and
microbiological properties of all treatments as well as
sensory quality of peaches were investigated. Although
rectifiable disadvantages such as texture softening and
fading of colour appeared during storage, peaches and
apricots were successfully heat processed in aluminium
laminated pouches. Heat processed peaches had a maximum
storage life of 12 months and apricots 6 months when stored
at ambient temperature in aluminium laminated pouches. |
author2 |
Van der Merwe, Herman B. |
author_facet |
Van der Merwe, Herman B. Schoonenberg, Rolf |
author |
Schoonenberg, Rolf |
author_sort |
Schoonenberg, Rolf |
title |
Alternative containers for preserving peaches |
title_short |
Alternative containers for preserving peaches |
title_full |
Alternative containers for preserving peaches |
title_fullStr |
Alternative containers for preserving peaches |
title_full_unstemmed |
Alternative containers for preserving peaches |
title_sort |
alternative containers for preserving peaches |
publisher |
Cape Technikon |
publishDate |
2013 |
url |
http://hdl.handle.net/20.500.11838/820 |
work_keys_str_mv |
AT schoonenbergrolf alternativecontainersforpreservingpeaches |
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1719229418120937472 |