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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
Full Text:: LITERATURE 4 Histology of soft fruit tissues 5 Physiology of fruit tissues 7 Chemical composition of

Methods for presenting raspberry and strawberry samples to the Hunter color and color-difference meter

Creator:: Tinsley, Ian J., 1929-
Resource Type:: Masters Thesis
Full Text:: around the equator of the fruit» This is effected by the even spacing of a series of photoeell filter

Changes in raspberry pigments during processing and storage

Creator:: Daravingas, George Vasilios
Abstract:: The retention of pigments in processed raspberries is a function of the process method and conditions of subsequent storage. The presence of sucrose and the nature of the headspace gas also influences the retention of the pigment. The effect of some of the above variables on the pigments was investigated....
Resource Type:: Masters Thesis
Full Text:: pigmented fruit is of im- portance because of the pronounced instability of the antho- cyanins

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
Full Text:: solids of the syrup and drained weight of the fruit immediately after processing. Softening of

The effect of temperature and length of storage on palatability, color and vitamin changes in canned citrus and tomato products

Creator:: Cain, R. F. (Robert Farmer), 1917-2008
Resource Type:: Dissertation
Full Text:: Arizona grape«» fruit juice stored at 70° P. for 18 months reported a linear loss of ascorbic acid at

Objective determination for consistency of tomato juice

Creator:: Yue, Thomas Tah-yu
Resource Type:: Masters Thesis
Full Text:: and George L. Marsh* Fruit and vegetable jtdces. S.X., Avi, 1939. 5lf9p. 9. U.S. Dept. of Agrie

Effect of different preparation treatments of the flavor and ascorbic acid content of Mexican lime juice after frozen storage

Creator:: Osman, Hussein Osman Ahmed
Resource Type:: Masters Thesis
Full Text:: (Citrus aurantifolia). 2. The large fruited limes, or the Tahiti group. The fruit is much larger and

Effects of ingredients and preparation procedures upon commercial type frozen fruit puree desserts

Creator:: Lundeen, Glen Alfred
Resource Type:: Masters Thesis
Full Text:: COiaiaSHGIAL TYPE PBOZEM FRUIT PUREE DESS1RTS by GLIM ALFRBD LmmW A fHSSIS sub flitted to odmow STATS

The effects of dehydration methods upon physical characteristics of apples

Creator:: Date, Waman Bhaskar
Resource Type:: Masters Thesis
Full Text:: nation's fruit crop, al* though compared to foods processed by other means, they may not present a very

The spin cooking and spin cooling of canned fruit products

Creator:: Gallop, Reginald Ambrose
Resource Type:: Masters Thesis
Full Text:: THE SPIH GOOKHJG AHD SPIN COOLIIG OF CANNED FRUIT PRODUCTS

ScholarsArchive@OSU

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

Methods for presenting raspberry and strawberry samples to the Hunter color and color-difference meter

Changes in raspberry pigments during processing and storage

Diffusion of sugar, acids and pigments during processing and storage of canned berries

The effect of temperature and length of storage on palatability, color and vitamin changes in canned citrus and tomato products

Objective determination for consistency of tomato juice

Effect of different preparation treatments of the flavor and ascorbic acid content of Mexican lime juice after frozen storage

Effects of ingredients and preparation procedures upon commercial type frozen fruit puree desserts

The effects of dehydration methods upon physical characteristics of apples

The spin cooking and spin cooling of canned fruit products

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