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1

Digitale Medien

RECYCLING BISULFITE BRINES USED IN SWEET CHERRY PROCESSING (1977)

PANASIUK, O. ; SAPERS, G. M. ; ROSS, L. R.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 42 (1977), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Recycling was evaluated as a means of alleviating pollution from cherry processing brines. Brines were reclaimed by filtration, treatment with activated carbon, and addition of SO2 and lime. Cherries processed with reclaimed brine were similar in composition, color, and firmness to controls. The capacity of the reclamation system was estimated. Reclaimed brine became discolored if iron exceeded 30–40 ppm. SO2 losses were higher in full strength brines than in weaker brines. Brined cherries repacked in water lost more SO2 than did brined controls and became discolored during storage. Maraschino cherries prepared from water-packed cherries were less firm than controls. Design and engineering studies based on these data are in progress.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12644.x

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2

Digitale Medien

TEXTURAL QUALITY PREDICTION OF REHEATED FROZEN FRENCH FRIED POTATOES BY OBJECTIVE TESTING OF RAW STOCK (1976)

ROSS, L. R. ; PORTER, W. L.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 41 (1976), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Research is described which evaluates and relates a simple Durometer test of raw potato lots with instrumental texture measurements and sensory panel evaluation of oven-reheated frozen French fried potatoes. Statistical evaluation of the mean data shows no difference between the Idaho and Maine Russet Burbank samples for any of the measurements. Durometer means were significantly correlated with shear press measurements and all shear press values were significantly intercorrelated. The large correlation coefficients between Durometer readings and other measurements indicate that Durometer evaluations can be used to predict from the raw tubers the shear press measurements and overall moistness, crust crispness and internal mealiness of oven-reheated frozen French fried potatoes. Further work is necessary with other source and variety combinations before a general prediction statement can be made.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01139.x

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3

Digitale Medien

DISPOSAL OF SWEET CHERRY PROCESSING BRINES (1977)

SAPERS, G. M. ; PANASIUK, O. ; ROSS, L. R.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 42 (1977), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Alternative procedures for the disposal of waste calcium bisulfite cherry processing brine were investigated. SO2 concentrations in waste brine can be reduced to several hundred ppm by neutralization with lime and filtration or sedimentation to separate precipitated CaSO3. Lower SO2 concentrations can be achieved by oxidation with H2O2. Anaerobic storage of sludge and supernatant from neutralized brine may produce objectionable odors. Brine to be disposed in deep wells should be pretreated by neutralization and sedimentation. Substitution of Ca(H2PO4)2· H2O for CaCl2 in brine formulations to eliminate chloride from processing waste was not feasible.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb08398.x

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4

Digitale Medien

Functional Properties of a Food Colorant Prepared from Red Cabbage (1981)

SAPERS, G. M. ; TAFFER, I. ; ROSS, L. R.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 46 (1981), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Spectral, colorant, and stability properties of colorants based on red cabbage, grape, cranberry, beet, and Red No. 40 were compared in buffer and in a simulated beverage. At pH 3, red cabbage imparted a red color similar to that of beet juice and less orange than that of the other colorants. Increasing the pH of red cabbage extracts to 4 produced a bathochromic shift and decreased color strength. Tristimulus parameters displayed maxima when L was varied. Red cabbage pigments were more stable during heating and storage than were the other colorants tested. pH had little effect on color stability; exposure to light greatly increased color loss during storage.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb14540.x

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