Determination of thermal process schedule for Totapuri mango.

Nirankar, Nath. and Ranganna, S. (1980) Determination of thermal process schedule for Totapuri mango. Journal of Food Technology, 15 (3). 251-264, 23 ref..

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Abstract

The values for thermal inactivation of pectinesterase (PE) in Totapuri mango syrup homogenate are F (18.56; 208.8) = 1.00 and D (21.4; 208.8) = 0.456 at pH 3.6. The F value is equivalent to 2.19 D. In commercial canning a 3 D process is recommended which is adequate to inactivate the PE, the natural microflora consisting of Gram-positive and Gram-negative nonsporulating rods and cocci, and the test organism Clostridium pasteurianum which is able to grow in mango preparations at pH 3.8 and above. Bacillus coagulans which causes flat-sour spoilage does not grow in mango preparations. Process times calculated by the graphical method are compared with the values found by formula method using 6 different procedures. Process requirements under different initial and processing temp. are given.

Item Type:	Article
Uncontrolled Keywords:	PECTIC-ENZYMES; mango syrup homogenates, pectinesterases thermal inactivation in canned; HEATING-; CANNED-FOODS; SUGAR-SYRUPS; MANGOES-; pectinesterases thermal inactivation in canned mango syrup homogenates
Subjects:	600 Technology > 08 Food technology > 24 Fruits > 06 Mango 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:	25 May 2016 05:42
Last Modified:	25 May 2016 05:42
URI:	http://ir.cftri.res.in/id/eprint/6885

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