Energy conservation in the processing of canned mango pulp.

Radhakrishnaiah Setty, G. and Patwardhan, M. V. (1983) Energy conservation in the processing of canned mango pulp. Indian Food Packer, 37 (1). 91-93, 4 ref..

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Abstract

Preliminary studies were conducted at laboratory and factory levels to study conservation of energy during the canning of mango pulp. Results have revealed that A10 cans may be filled with hot mango pulp at 85-90 degree C and sealed; then inverted to sterilize the lid and then may be cooled, thereby eliminating the processing of cans at 100 degree C for 45-60 min. This will reduce steam consumption and aid increased production without affecting the quality of the canned mango pulp.

Item Type:	Article
Uncontrolled Keywords:	ENERGY-; mango pulps, energy conservation during canning of; CANNING-; PULPS-; MANGOES-; energy conservation during canning of mango pulps
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:	16 Mar 2021 04:02
Last Modified:	16 Mar 2021 04:02
URI:	http://ir.cftri.res.in/id/eprint/6693

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