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Filtering by: Advisor Pacha, R. E. Remove constraint Advisor: Pacha, R. E. Academic Affiliation Food Science and Technology Remove constraint Academic Affiliation: Food Science and Technology

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  • Causative factors of color deterioration in strawberry preserves during processing and storage

    Creator:
    Abers, Julie Ellen
    Abstract:
    An effort was made to determine what factors are responsible for differences in color quality between preserves commercially manufactured from Hood and Tioga strawberry varieties. Color analyses made on Hood and Tioga preserves, during a 26 week storage period, included spectral measurements of aqueous extracts from the preserve samples. In...
    Resource Type:
    Masters Thesis
    Full Text:
    AND STORAGE Abstract approved: , ^ ,■„., Dr. "R. E. Wrolstad An effort was made to

  • Anthocyanin degradation in freeze-dried strawberries and strawberry puree

    Creator:
    Erlandson, John Arthur
    Abstract:
    Anthocyanin degradation in freeze-dried strawberry puree was studied under various relative humidity conditions at 37°C. Moisture was found to be the determining factor in the rate of pigment degradation. Storage at relative humidities below 11% provided good pigment retention in this low-moisture product. Enzymatic degradation of the anthocyanin pigment did...
    Resource Type:
    Masters Thesis
    Full Text:
    Abstract approved: Dr. R. E. Wrolstad Anthocyanin degradation in freeze-dried strawberry puree was

  • The influence of mold contamination, processing and maturity on the volatiles of the strawberry, Fragaria ananassa Duch.

    Creator:
    Amos, James Franklin
    Abstract:
    The effects of mold level (Botrytis cinerea), processing method (fresh, individually quick frozen (IQF), frozen sugared sliced (FSS), freeze dried (FD), canned, and preserves), and maturity (underripe, normal, and overripe) and strawberry volatiles were analyzed by gas liquid chromatography (GLC) using on-column entrainment of headspace volatiles in aqueous extracts. Computerized...
    Resource Type:
    Dissertation
    Full Text:
    VOLATILES OF THE STRAWBERRY, FRAGARIA ANANASSA DUCH. Abstract approved: Yt - ' M_ Dr. R. E

  • Heat induced compounds in milk

    Creator:
    Scanlan, Richard A.
    Abstract:
    Milk, preheated at 82°C for 30 minutes, was heated to 146°C for four seconds (UHT-treated) and cooled to 5°C in a tubular heat exchanger. Immediately after heat treatment, 20 gallons of heated milk were vacuum distilled at 30°C in a semi-continuous, reduced pressure glass apparatus. Twenty gallons of non-heated milk...
    Resource Type:
    Dissertation
    Full Text:
    ) Title: HEAT INDUCED COMPOUNDS IN MILK Abstract approved: Ehr. R. C. Lindsay /^ Dr. E. A