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Freeze-drying of passion fruit juice.
Pruthi, J. S. (1960) Freeze-drying of passion fruit juice. Food Science, 9. pp. 336-338.
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Food Science, Volume-9( (1960) 336-338.pdf - Published Version Restricted to Registered users only Download (121kB) |
Abstract
The results on freeze-drying of passion fruit juice reveal only negligible losses of important nutrients. The powder retains ascorbic acid to a high degree (168 mg./loog.) and tlavour is only slightly reduced. The product retained its quality when vacuum-packed with in-package desiccant and stored at low (SoC) temperature. The overall quality of the product during storage was to a great extent a function of storage temperature and initial moisture content.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | passion fruit juice, Passiflora edulis Sims, freeze drying |
| Subjects: | 600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 06 Preservation and Storage > 03 Freeze drying |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Oct 2014 05:44 |
| Last Modified: | 30 Oct 2014 05:44 |
| URI: | http://ir.cftri.res.in/id/eprint/4247 |
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