EFFECT OF PACKAGING, PROCESSING AND STORAGE-CONDITIONS ON THE QUALITY OF RAW JACK FRUIT CURRY IN FLEXIBLE POUCHES

被引：5
|
作者：
JOHN, PJ [1 ]
BALASUBRAMANYAM, N [1 ]
NARASIMHAM, P [1 ]
机构：
[1] CENT FOOD TECHNOL RES INST,POST HARVEST TECHNOL LAB,MYSORE 570013,INDIA
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1993年 / 17卷 / 02期
关键词：
D O I：
10.1111/j.1745-4549.1993.tb00228.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
''Ready to eat'' raw jack fruit (Artocarpus heterophyllus Lam.) curry (pH 4.2), having acidic tomato gravy, packed in a flexible pouch with/without vacuum and heat processed in boiling water for 30 min, was stored at 3 different conditions, room temperature (28C), refrigerated low temperature (4C) and frozen state (-18C). The vacuum packed product, placed in a secondary pack of polyester/foil/polyethylene laminate had a storage life of 120, 270 and more than 360 days at 28, 4 and at -18C, respectively. The stored product was safe microbiologically and had an acceptable sensory quality.
引用
收藏
页码：109 / 118
页数：10
相关论文
共 50 条
12345