Articles
ASEPTIC PACKAGING OF MANGO PUREE
Article number
291_63
Pages
563 – 570
Language
Abstract
Kensington mango puree was acidified to Ph 3.5, sterilised in a scraped-surface heat exchanger, cooled to 20°C in a tubular heat exchanger, and aseptically packaged in sterile laminate bags.
Six sterilising time/temperature combinations were compared – 85°C/15 secs, 85°C/60 secs, 90°C/60 secs, 95°C/15 secs and 95°C/60 secs.
Products were assessed immediately after processing, and after eight months ambient storage, for microbial, physical, chemical, and sensory quality.
All treatments were microbiologically sound and showed no enzyme activity.
Sensory quality was very acceptable, and there was no evidence of heat damage.
Quality (especially colour and flavour) decreased during storage in all heat treatments.
Six sterilising time/temperature combinations were compared – 85°C/15 secs, 85°C/60 secs, 90°C/60 secs, 95°C/15 secs and 95°C/60 secs.
Products were assessed immediately after processing, and after eight months ambient storage, for microbial, physical, chemical, and sensory quality.
All treatments were microbiologically sound and showed no enzyme activity.
Sensory quality was very acceptable, and there was no evidence of heat damage.
Quality (especially colour and flavour) decreased during storage in all heat treatments.
Publication
Authors
A.R. Isaacs
Keywords
Online Articles (66)