Index Catalog // ScholarsArchive@OSU

Color of strawberry juice and concentrate as influenced by heating and storage temperatures

Creator:: Hassanein, Sitir M.
Abstract:: This investigation was conducted to study the effects of blanching and storage temperatures on the color of strawberry juice and concentrate. Strawberry juice and concentrate (42°βrix) were prepared from blanched crushed Tioga strawberries. Crushed strawberries were blanched, in a steam-jacketed kettle, at 70°, 80°, and 90°C for 1 min. Ascorbic...
Resource Type:: Masters Thesis
Full Text:: the juice and concentrate. Blanching at 80 C for 1 min was the optimum processing temp- erature

Ultrafiltration of pear juice : chemical and physical analysis

Creator:: Hodgson, Jeanne
Abstract:: Ultrafiltration of d'Anjou pear juice in the batch mode with a Romicon HFXS MXII pilot-scale ultrafilter produced a "sparkling clear", light-colored permeate which was sterile, essentially free of pectin, and lower in phenolics than the feed juice. Retention characteristics of PM-50, PM-30 and PM-10 hollow fiber membranes were tested at...
Resource Type:: Masters Thesis
Full Text:: ♦ C 0.5-5/fig/cm ) FEED o O 0 O 0 o 0 o o 2. 0 O O MACROMOLECULES ZZZJ.TJJZZT/J

Interrelationships among changes in flavor and aroma, and composition of stored strawberry juice concentrate

Creator:: Lundahl, David S.
Abstract:: Sensory evaluation and instrumental methods were applied to the evaluation of strawberry juice concentrate (68°Brix) stored at 20°C which had been produced both commercially (C-SJC) and in a pilot plant (SJC). Sensory evaluation included taste and aroma ratings by intensity scaling and time-intensity of taste, and visual colorimetry by matching...
Resource Type:: Dissertation
Full Text:: Abstract approved: .. "-* -c^-^^ " -v — Dr. Mina McDaniel Sensory evaluation and instrumental

Development of analytical methodology for verification of authenticity of apple juice

Creator:: Lee, Hyoung S.
Abstract:: Apples growing in New Zealand, Argentina, Mexico, Michigan and Washington were used to provide the compositional data and to develop the analytical procedures for the use in verification of authenticity of apple juices. High Performance Liquid Chromatography (HPLC) techniques were applied for glucose, fructose, sucrose, sorbitol, malic, citric, quinic, shikimic,...
Resource Type:: Dissertation
Full Text:: exchange resins and polyclar AT. Mass spectrometric measurements of 13 12 C/ C ratio from whole juices

Studies in food science for industrial applications : Chemical and sensory analysis of fermented cucumbers; insoluble chitosanpolyacrylic acid complexes

Creator:: Chavasit, Visith
Abstract:: Pediococcus cerevisiae, Lactobacillus casei, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus diacetylactis Bifidobacterium bifidum, Leuconostoc oenos, and mixed cultures of Propionibacterium shermanii and P. cerevisiae were used to ferment cucumber juice brine (CJB) at 22-26°C for 1.5 months. Sugar utilization ranged from 14.6 to 86.1%. pH of the fermented CJB ranged from...
Resource Type:: Dissertation
Full Text:: formation on supernatant pH. a. initial pH = 3 117 b. initial pH = 4 118 c. initial pH = 5 119

Red raspberry and blackberry juice and wine : the effect of processing and storage on color and appearance

Creator:: Rommel, Angelika
Abstract:: Wines were made from thawed, frozen red raspberries and blackberries (Meeker and Evergreen varieties, respectively) by 1. fermentation on the pulp, 2. fermentation of depectinized juice, and 3. fermentation of high temperature short time (HTST) treated depectinized juice. The influence of fining was also investigated. The wines were stored at...
Resource Type:: Masters Thesis
Full Text:: . General Properties 8 2. Anthocyanins 10 3. Ash Content 12 C MEASUREMENT OF COLOR 13 1. Spectral

Strawberry wine color quality : influence of variety, maturity and mold contamination

Creator:: Pilando, Leticia S.
Abstract:: This study was conducted to evaluate the influence of maturity, mold contamination and variety on the color quality of strawberry wines. Indices for acceptability were determined using instrumental measurements and sensory analysis. Compositional analyses were done on the fully ripe and overripe Benton and Totem strawberries. Included were anthocyanin content,...
Resource Type:: Masters Thesis
Full Text:: fruits were capped, washed, sorted and indivi- dually quick frozen (IQF) at -40 C, placed in

Development of analytical methodology for verification of authenticity in cranberry juice drinks and concentrates

Creator:: Hong, Victor
Resource Type:: Masters Thesis
Full Text:: ; Spectral Data including total anthocyanins and percent 13 12 polymeric color; and del C/ C

Pear juice concentrate studies : color stabilization by forced aeration, decolorization and clarification

Creator:: Kuhn Abaunza, Martha Cecilia
Resource Type:: Masters Thesis
Full Text:: forms: PVP and PVPP) and positively charged filter pads (Zeta Pluc, C and S series) were tested for

The influence of different processing procedures on strawberry juice and wine quality

Creator:: Flores Gaytan, Jose Humberto
Resource Type:: Masters Thesis
Full Text:: correlated with browning index and polymeric color, c) polymeric color, percent polymeric color and

ScholarsArchive@OSU

Color of strawberry juice and concentrate as influenced by heating and storage temperatures

Ultrafiltration of pear juice : chemical and physical analysis

Interrelationships among changes in flavor and aroma, and composition of stored strawberry juice concentrate

Development of analytical methodology for verification of authenticity of apple juice

Studies in food science for industrial applications : Chemical and sensory analysis of fermented cucumbers; insoluble chitosanpolyacrylic acid complexes

Red raspberry and blackberry juice and wine : the effect of processing and storage on color and appearance

Strawberry wine color quality : influence of variety, maturity and mold contamination

Development of analytical methodology for verification of authenticity in cranberry juice drinks and concentrates

Pear juice concentrate studies : color stabilization by forced aeration, decolorization and clarification

The influence of different processing procedures on strawberry juice and wine quality

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