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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