Evaluation ofThennal Processing for Canned Melon(Curcumas Melon)Pulp and Slices
2007
Azizi, Aslan | Mirmajidi, Adel | Ahmadi, Hamzeh AIi
The pH of Melon arise from 5.3-6.1 and is required to be lowered to ensure an orgnoleptically acceptable and microbiologically safe canned product. Thermal process has been evolved on the basis of inactivation of peroxides and pectinmethy lesterase (PME), the heat resisestant enzymes, naturally present. The thermal inactivation temperatures equivalent to the time at I min at pH 3.8,4.0 and 4.2 in syrup homogenate of melon pulp adjusted to 20Brix were 187,192 and 194.5 of respectively, with Z values of 16.7, 17.9 and 17.2 respectively. The thermal inactivation time (TIT) of PME at pH 4.2 was 11 min at 191°F with a Z value of 21. Hence, processing time required was evolved on the basis of thermal inactivation of peroxides. The F values of peroxides found were equivalent to 2.5D, 2.9D and 2.8D at pH 3.8, 4.0 and 4.2, respectively. Initial temperature being 170 of a 4D process at 2070F corresponding to 6.3, 7.6 and 9.3 min respectively for A 2 (401X 411) cans at pH 3.8, 4.0 and 4.2 respectively ensured inactivation of the enzymes. No microbiological spoilage was observed and the canned product had good color, texture and full flavor.
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