Canning of guavas.

Jain, N. L. and Das, D. P. (1953) Canning of guavas. Indian Food Packer, 7. pp. 9-13.

PDF Indian Food Packer, Volume-7( (1953) 9-13.pdf - Published Version Restricted to Registered users only Download (173kB)

Abstract

Flavour Of A Canned Product. Suecially Of Canned Fruits, Is Known To Be Enhanced By Sugar. This Enhancement, However, Continues Upto A Certain Level Of Sugar Concentration After Which Tile Flavour Does Not Improve Appreciably With Further Increases In The ProPortion Of Added Sugar. Details Of Tile Method For Canning Guavas, Witii Particular Reference To The Minnwm Concentration Of The Canning Syrup Desirable For A Product With Maximum Flavour Has been Worked Out And A Method Of Control During Commercial Canning Of Tile Fruit Has Been Given. Losses Of Vitamin C During Processing And Storage Of The Canned Product Have Been Determined.

Item Type:	Article
Uncontrolled Keywords:	canning, guavas
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:	28 May 2014 06:59
Last Modified:	28 May 2014 06:59
URI:	http://ir.cftri.res.in/id/eprint/2407

Actions (login required)

View Item