Anthocyanin degradation in freeze-dried strawberry puree was studied under various relative humidity conditions at 37°C. Moisture was found to be the determining factor in the rate of pigment degradation. Storage at relative humidities below 11% provided good pigment retention in this low-moisture product. Enzymatic degradation of the anthocyanin pigment did...
A multistage production system consists of a number of
production stages that are interrelated, that is the output
from one stage forms input to the next stage. There are
constraints associated with each stage as well as constraints
imposed by the overall system. Besides, there are multiple
objectives that need...
Effects of whey concentrate crystallization parameters of temperature, pH, and length of time of crystallization on lactose crystal forms and amount of lactose crystallized were investigated. Effect of crystallization parameters on freeze-dried powder quality was also investigated. Lactose crystal forms were observed in x-ray crystal diffraction patterns of freeze-dried whey...
Preservation of food by freezing is a common method
of processing. Of relatively recent origin is the freeze-drying
method. This method has several advantages over
other methods of preservation, but is not free of problems,
one of which is the maintenance of appearance and
texture.
In the present study, the...
Published June 1976. 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
Revised April 1979. 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