Determination of the fruit content in peach pulp by means of mineral constituents | Şeftali pulpunda meyve oranının mineral bileşenler yardımı ile belirlenmesi
2007
Erol, S., Ankara Univ., Faculty of Engineering, Ankara (Turkey). Div. of Food Engineering
English. For the purpose of fruit content determination in peach puree, mineral components were analysed. According to the findings, in peach puree (at 10.0 brix degree) the value of K, P, M, Ca, Na and formol number varied between 1708 _ 2514ppm, 142 _ 243ppm, 65 _ 107ppm, 45 _ 69ppm, 12- 150ppm and 7-44 ml 0.1 N NaOH/100ml, respectively.
Show more [+] Less [-]Turkish. Meyve oranının belirlenmesi için 25 şeftali pulpu örneğinin mineral bileşenleri analiz edilmiştir. Bulgulara göre şeftali pulpunda (10.0 brikse göre) K 1708_2514 ppm, P 142_ 243 ppm, Mg 65_107 ppm, Ca 45_69 ppm, Na 12-150 ppm, formol sayısı ise 7-44 ml 0.1 N NaOH/ 100ml arasında değişmektedir.
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Bibliographic information
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