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Filtering by: Contributor advisor sim Varseveld, George W.

Effects of temperature and holding time during pre-blanch on pH, pectic substances and quality characteristics of canned green beans

Creator:

Boni, Magloire C.

Abstract:

Physical, chemical and sensory attributes were examined on canned green beans (Oregon 1604) of sieve sizes 3 & 4 and 5 & 6 after one and three months of storage at room temperature (RT). The green beans subjected to different pre-blanch conditions in water (T1t1: 160°F - 30 min.; T1t2:...

Resource Type:

Masters Thesis
A study of factors affecting the efficiency of maturity separation of peas by sodium chloride brine flotation

Creator:

Chavasit, Visith

Abstract:

The problem in green pea grading system by using brine flotation is loss of some less mature peas (generally regarded as higher in quality and price) in the sinker fraction (lower quality). Green peas were sampled from the production line as follows: (1) blanched but ungraded peas, (2) floater fraction,...

Resource Type:

Masters Thesis
Effects of maturity and blanching on carbohydrate components of frozen normal sweet (su) and supersweet (sh₂) corn

Creator:

Su, Shanghe

Abstract:

Three varieties of sweet corn (Zea mays L.) , including two supersweet (Crisp 'N Sweet 710 and Rogers 3376) and one normal sweet (Jubilee), were harvested at six stages of maturity (80-72% moisture for supersweet and 75-68% moisture for normal sweet) at three days intervals. Changes in physical and chemical...

Resource Type:

Masters Thesis