PHYSICAL TEXTURE AS AN INDICATOR OF PROCESSING CONDITIONS FOR CANNING LOW-ACID ARTICHOKE HEARTS

被引：0
|
作者：
RODRIGO, M
GARCIA, MG
RAMIREZ, L
MARTINEZ, A
GINER, V
SAFON, J
机构：
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1992年 / 27卷 / 01期
关键词：
CYNARA-SCOLYMUS L; FORCE-DEFORMATION MAXIMA; ARTICHOKE PROCESS OPTIMIZATION; KRAMER SHEAR-FORCE;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Kramer shear cell measures of texture of artichoke hearts were used to establish thermal loss parameters. A D121 = 25.5 min. and a z = 27-degrees-C for texture were obtained, with a high correlation between texture and treatment time. Maximum conservation of texture, in canned low-acid artichoke hearts in 0.5 kg cans (71.5 x 117 mm) whilst still ensuring microbiological stability, was obtained by heating at 121-degrees-C for 15 min.
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页码：41 / 48
页数：8
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