Influence of pectic substance extraction into the brine on the texture of canned fruit

Dobias, J.; Curda, D.; Zakova, P. . Ustav Konzervace Potravin a Technologie Masa; Vana, V.

Influence of pectic substance extraction into the brine on the texture of canned fruit

1993

Dobias, J. | Curda, D. | Zakova, P. (Vysoka Skola Chemickotechnologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa) | Vana, V.

The texture changes of canned peach, Red Haven variety, and apricot, Velkopavlovicka variety, as well as the extraction of pectic substances during heat treatment at 70, 80, 90 and 95 degrees C were studied. The content of pectic substances in the liquid portion of both kinds of canned fruit is proportional to the intensity of used heat treatment and in good correlation with the their texture. The lack of pectic substances in plant tissues after heating is evident also from microscopic photographs

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AGROVOC Keywords

abricot albaricoque colorimetria colorimetrie durazno frutas en conserva hydrolyse mesure microscopia microscopie pectinas pectine textura texture viscosidad

Bibliographic information

Published in

Potravinarske Vedy - UZPI (Czech Republic)

Volume 11 Issue 3 ISSN 0232-0568

Pagination

pp. 233-242

Other Subjects

Peche (fruit); Viscosite; Hidrolisis; Conserve de fruit; Medicion

Language

English

Note

Summaries (Cs, En)

9 graph., 3 ill., 1 table; 7 ref.

Type

Summary

In AGRIS since: 1994-08-15

Format: AGRIS AP

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Influence of pectic substance extraction into the brine on the texture of canned fruit

1993

AGROVOC Keywords

Bibliographic information