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The effects of various calcium and pectin treatments on canned Elberta peaches

Creator:

Higby, William King

Abstract:

Experiments were conducted to establish whether or not calcium and pectin treatments might improve the typically ragged appearance of canned freestone peaches without impairing other desirable characteristics. and thereby make freestone varieties more acceptable for canning. Accordingly, Elberta peaches were subjected to three types of prepacking treatments, dipping for 30...

Resource Type:

Masters Thesis

Full Text:

the skins so that they could be slipped off. The peach halves were then immersed in two liters of
Design and operating characteristics of a new type, continuous, agitating cooker and cooler as applied to the processing of freestone peaches

Creator:

Van Blaricom, L. O. (Lester Oscar), 1910-

Resource Type:

Masters Thesis

Full Text:

unit was tested experimentelly in the early peach season of 1951 in an effort to determine if such a