Role of pH in the canning of jack fruit (Artocarpus integrifolia): Effect of adding acid or other fruits to the canned product.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Role of pH in the canning of jack fruit (Artocarpus integrifolia): Effect of adding acid or other fruits to the canned product. Journal of the Science of Food and Agriculture, 8. pp. 531-534.

PDF Journal of the Science of Food and Agriculture, Volume-8( (1956) 531-534.pdf - Published Version Restricted to Registered users only Download (112kB)

Abstract

In the canning of jack fruit, pH plays an important part, Addition of 0'75 to 1% citric acid to the canning syrup has been found necessary for safe processing in boiling water Canning of jack fruit in combination with more acidic fruits like Bangalora mango and pineapple achieves the same purpose and provides acceptable products"

Item Type:	Article
Uncontrolled Keywords:	jack fruit, canning, pH, acid
Subjects:	600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 31 Food Additives 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:	12 Mar 2015 06:40
Last Modified:	12 Mar 2015 06:40
URI:	http://ir.cftri.res.in/id/eprint/5277

Actions (login required)

View Item