Relation between some quality characteristics of apples and the yield in canned apple production
1993
Banaszczyk, J. | Plocharski, W. (Research Institute of Pomology and Floriculture, Skierniewice (Poland))
Yield of apple compotes produced by traditional technology (without hydration) and produced after impregnation of the tissue with water under vacuum as well as yield of canned slices were correlated with fruit firmness or the content of pectic substances. If hydration is applied, from the same amount of raw material one can produce 13-27 percent more compotes (in terms of drained weight) than by traditional method. The yield increased with advancement of fruit maturity and has been negatively correlated with the content of pectic substances soluble in sodium hydroxide
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