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Filtering by: Decade 1960-1969 Subject Fruit -- Preservation

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
The spin cooking and spin cooling of canned fruit products

Creator:

Gallop, Reginald Ambrose

Resource Type:

Masters Thesis
The chemical and preservative properties of sulfur dioxide solution for brining fruit

Creator:

Oregon State University. Agricultural Experiment Station, Payne, Carl H., Beavers, Darrell V., and Cain, R. F. (Robert Farmer), 1917-2008

Abstract:

Published June 1969. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

Resource Type:

Technical Report