Effect of processing and storage on the texture of canned berries Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/xg94hs92f

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  • The texture of processed berry fruits changes both during processing and subsequent storage. A study was made of these changes in processed strawberries, raspberries, blackberries, and blue- berries, spin-cooked and stored at 100°F. for 28 days in tin and glass containers. Four samples, from each of the two replications of the above, four berries,were analyzed immediately after processing and after 3, 7, 14, and 28 days of storage at 100°F. Physical measurement of texture was obtained by the use of Maryland Shear-press. The work diagrams thus obtained were studied in detail. These samples, after being subjected to the Shear-press, were analyzed for percent A.I.S. and total pectin. The results indicated the following: 1. There was no significant difference in the texture, percent A.I.S. and total pectin, between berries processed and stored in tin and glass containers over a period of 28 days at 100°F, 2. Highest correlation was obtained between texture as measured by partial work and total pectin in case of strawberries and blueberries and between maximum force and percent A.I.S. in raspberries and blackberries. 3. Maryland Shear-press gave characteristic work diagrams for each of the four berries, which were consistent throughout. 4. A linear relationship was obtained between sample size and texture as measured by the total work.
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