Ramachandra, B. S. and Subba Rao, L. S. and Ranganna, S. (1966) Studies on preparation and storage of ash gourd preserve by the hot continuous concentration process. Indian Food Packer, 20 (6). pp. 5-10.
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Abstract
An equipment, making use of flow of air through the hot syrup for
evaporation and controlling the rate of concentrations, has been developed for
the manufacture of preserves. The concentration is raised continuously at
the rate of 7° Brix per hour at 60°C till the final concentration is reached.
The fermentation in the early stages is eliminated. The prepared product
is translucent and the syrup clear. Storage changes of ash gourd preserve
prepared in this equipment and its cost (1 manufacture are presented.'
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | ash gourd, preserve, manufacture, petha, hot continuous concentration process |
| Subjects: | 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 02 Aug 2013 11:30 |
| Last Modified: | 02 Aug 2013 11:30 |
| URI: | http://ir.cftri.res.in/id/eprint/5672 |
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