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