Author/Authors
AKDENİZ, Bilge Afyonkocatepe Üniversitesi - Mühendislik Fakültesi - Gıda Mühendisliği Bölümü, Turkey , DEMİRBÜKER KAVAK, Dilek Afyonkocatepe Üniversitesi - Mühendislik Fakültesi - Gıda Mühendisliği Bölümü, Turkey
Title Of Article
Physical, Chemical and Heat Treatment Changes of Canned Sultana Seedless Grape with Some Different Harvest Maturity and Filling Fluid Concentration Combinations; Which is One of The Viticultural Export Products of Turkey
شماره ركورد
27849
Abstract
Sultana Seedless grape varieties were harvested at different ripeness (16-18-20 ⁰Bx) . In the canning process, the filling fluid at different sugar concentrations (14-16-18 ⁰Bx) were prepared. Grapes and filling syrup were filled to 230 g glass jars. Heat treated at different temperatures (80 -and 90⁰ C @20 min) to the product. What extent is effective of the dry matter-syrup combination of the product quality properties have been investigated. The 18⁰ - 20⁰ Bx harvested grapes with 18⁰ Bx the initial filling fluid concentration is estimated to give a compatible combination of canned product. In addition, it is observed that to reduce the percentage of cracked fruit, minimizing the pasteurization temperature would be a suitable procedure.
From Page
249
NaturalLanguageKeyword
Sultana Seedless Grape variety , canning , color change , berry firmless , berry cracking
JournalTitle
Afyon Kocatepe University Journal Of Science and Engineering
To Page
256
JournalTitle
Afyon Kocatepe University Journal Of Science and Engineering
Link To Document