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Filtering by: Subject Fruit-flies Remove constraint Subject: Fruit-flies Advisor Dietz, James H. Remove constraint Advisor: Dietz, James H.

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The relationship of processing method to the physicochemical changes which occur in processed soft fruits

Creator:

Gallop, Reginald Ambrose

Abstract:

Large amounts of plant tissue are used in the production of many canned, frozen and dried foods. Some of this material is unsatisfactory in appearance and texture, despite careful processing from high quality raw materials. In the present study, the changes induced in soft fruits by controlled heating and freezing...

Resource Type:

Dissertation

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LITERATURE 4 Histology of soft fruit tissues 5 Physiology of fruit tissues 7 Chemical composition of
Diffusion of sugar, acids and pigments during processing and storage of canned berries

Creator:

Boziotis, Constantinos Andreas

Abstract:

Processing and storage of berry fruits is accompanied by various changes, the important ones being the changes in the soluble solids content, titratable acidity, pH, pigments, and texture. A study was made of these changes in processed strawberries, raspberries, blackberries and blueberries, still cooked and stored at 78°F for one...

Resource Type:

Masters Thesis

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solids of the syrup and drained weight of the fruit immediately after processing. Softening of
Effect of processing and storage on the texture of canned berries

Creator:

Rao, Akkinapally Venketeshwer

Abstract:

The texture of processed berry fruits changes both during processing and subsequent storage. A study was made of these changes in processed strawberries, raspberries, blackberries, and blue- berries, spin-cooked and stored at 100°F. for 28 days in tin and glass containers. Four samples, from each of the two replications of...

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Masters Thesis

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BERRIES INTRODUCTION The fruit processing industry,which includes various opera- tions from the time
Color changes in berries during processing and storage

Creator:

Gizis, Evangelos John

Resource Type:

Masters Thesis

Full Text:

iron ions and, perhaps, other chemical components of the fruit. Metal ions increase the rate. of

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Academic Affiliation

Food Science and Technology2
Food Technology1
Food and Dairy Technology1

Advisor

Dietz, James H.[remove]4

Commencement Year

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Current results range from 1962 to 1963

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Creator

Boziotis, Constantinos Andreas1
Gallop, Reginald Ambrose1
Gizis, Evangelos John1
Rao, Akkinapally Venketeshwer1

Date

Date range begin – Date range end

Current results range from 1962 to 1963

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Decade

1960-19694

Degree Field

Food Technology3
Food and Dairy Technology1

Degree Level

Master's3
Doctoral1

Degree Name

Master of Science (M.S.)3
Doctor of Philosophy (Ph.D.)1

Language

English [eng]4

Non-Academic Affiliation

Oregon State University. Graduate School4

Peer Reviewed

No4

Resource Type

Masters Thesis3
Dissertation1

Rights Statement

Copyright Not Evaluated4

Subject

Berries2
Canned fruit2
Blackberries -- Storage1
Blueberries -- Storage1
Canning and preserving1
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