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Filtering by: Subject Fruit juices -- Analysis Committee Member Mathews, Christopher K.

Development of a process for production of cantaloupe juice concentrate and determination of its composition and quality

Creator:

Galeb, Abduljalil Derhm Saeed

Abstract:

Fresh ripe, cantaloupes were processed into juice and juice concentrate. Processing trials were conducted on fresh and frozen fruits with and without rind. The effects of maceration enzymes and fining agents on yield and quality were investigated. Compositional measurement included °Brix, pH, titratable acidity, formol values, ascorbic acid content, total...

Resource Type:

Masters Thesis

Full Text:

fresh fruit flavor characters. Single strength juice was significantly different (p < 0.05) from
Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Creator:

Galeb, Abduljalil D. S.

Resource Type:

Dissertation

Full Text:

clarified and pulpy juice concentrates were evaluated in an effort to improve utilization of fresh fruit