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Filtering by: Subject Fruit -- Preservation Remove constraint Subject: Fruit -- Preservation

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Improved moisture permeability determinations for packaging films and food coatings

Creator:

Tello-Lopez, Edgar Eduardo

Abstract:

Equipment and procedures for the rapid measurement of the water vapor permeability of polymer films and food coatings has been evaluated. The method uses an electronic sensor to measure the concentration increase in water vapor diffusing through a film into a chamber of known volume. Air of known humidity is...

Resource Type:

Masters Thesis
Sugar penetration in preserving fruits

Creator:

Cobb, Earl Kendall

Resource Type:

Masters Thesis
The influence of mold contamination, processing and maturity on the volatiles of the strawberry, Fragaria ananassa Duch.

Creator:

Amos, James Franklin

Abstract:

The effects of mold level (Botrytis cinerea), processing method (fresh, individually quick frozen (IQF), frozen sugared sliced (FSS), freeze dried (FD), canned, and preserves), and maturity (underripe, normal, and overripe) and strawberry volatiles were analyzed by gas liquid chromatography (GLC) using on-column entrainment of headspace volatiles in aqueous extracts. Computerized...

Resource Type:

Dissertation
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
Freezing fruits and vegetables

Creator:

Oregon State University. Extension Service, Washington State University. Extension, University of Idaho. Extension, United States. Department of Agriculture, Raab, Carolyn A., and Pacific Northwest Cooperative Extension

Abstract:

Freezing is one of the simplest and least time consuming methods of food preservation. For best quality, it is important to follow directions carefully. Color, flavor, and nutritive value can be affected by freshness of the produce selected, method of preparation and packaging, and conditions of freezing.

Resource Type:

Technical Report
Canning fruit and vegetables

Creator:

Oregon Agricultural College. Experiment Station and Pernot, E. F. (Emile Francis), 1859

Abstract:

Published January 1906. 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

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Academic Affiliation

Food Science and Technology3
Food Industries1
Food and Dairy Technology1

Advisor

Dietz, J. H.1
Dietz, James H.1
Torres, J. Antonio1
Wiegand, E. H.1
Wrolstad, R. E.1

Commencement Year

Commencement Year range begin – Commencement Year range end

Current results range from 1942 to 1994

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Unknown 3

Committee Member

Anderson, A. W.1
Cain, R. F.1
Loomis, W. D.1
Rowe, K. E.1

Creator

Amos, James Franklin1
Beavers, Darrell V.1
Boziotis, Constantinos Andreas1
Cain, R. F. (Robert Farmer), 1917 20081
Cobb, Earl Kendall1
more Creators »

Date

Date range begin – Date range end

Current results range from 1906 to 2007

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Decade

2000-20091
1990-19991
1970-19791
1960-19693
1940-19491
1900-19091

Degree Field

Food Technology2
Food Industries1
Food Science and Technology1
Food Science1

Degree Level

Master's4
Doctoral1

Degree Name

Master of Science (M.S.)4
Doctor of Philosophy (Ph.D.)1

Language

English [eng]8

Non-Academic Affiliation

Oregon State University. Graduate School5
Oregon State University. Agricultural Experiment Station2
Oregon State University. Extension Service1

Peer Reviewed

No5
Yes2

Resource Type

Masters Thesis4
Technical Report3
Dissertation1

Rights Statement

Copyright Not Evaluated6
In Copyright1
No Copyright - United States1

Subject

Fruit -- Preservation[remove]8
Vegetables -- Preservation3
Canning and preserving2
Berries1
Frozen foods1
more Subjects »

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