Some physico-chemical changes in canned jack fruit during storage.

Bhatia, B. S. and Siddappa, G. S. and Girdhari, Lal. (1956) Some physico-chemical changes in canned jack fruit during storage. Journal of Scientific and Industrial Research, 15C (4). pp. 91-95.

PDF Journal of Scientific and Industrial Research, Volume-15C(4 (1956) 91-95.pdf - Published Version Restricted to Registered users only Download (168kB)

Abstract

Changes in vacuum, head space, drained weight, intenlal corrosion, pH, acidity, soluble solids, reducing sugars, total sugars, carotene, colour and organoleptic quality of canned jackfruit during storage for a period of 63 weeks at room temperature (24°-30'),37° and 2c·5cC. are reported. The canned product retained its normal colour, characteristic taste and aroma throughout the storage period at room temperature and at 2°·5c,C. Deterioration was observed in the product stored at 37'C. in 19 weeks.

Item Type:	Article
Uncontrolled Keywords:	canned jackfruit, storage, physico-chemical changes
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Mar 2015 05:56
Last Modified:	10 Mar 2015 05:56
URI:	http://ir.cftri.res.in/id/eprint/5421

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