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  • 1
    Electronic Resource
    Electronic Resource
    Sensory Evaluation of High Vacuum Flame Sterilized Clingstone Peaches, Using Ranking and Signal Detection Measures with Minimal Cross-Sensory Interference (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Seven peach varieties were canned conventionally with added syrup or added water and using high vacuum flame sterilization (HVFS) with and without added syrup. The treatments were assessed for sweetness, sourness, odor intensity, darkness of color, firmness by bite and firmness by visual appearance, using ranking and R-index measures. Cross-sensory interference was minimized by the excluding or reducing of the effects of inappropriate senses. Conventionally canned peaches were less firm to the bite but this did not correspond with visual appearance of firmness. Peaches canned with added syrup tended to be sweeter and less sour. Color and odor differences were less clear cut. Comparisons were also made with fresh peaches.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb05047.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    High Vacuum Flame Sterilized Fruits: Storage Study on Sliced Clingstone Peaches, Sliced Bartlett Pears, and Diced Fruit (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Slices of four major commercial clingstone peach varieties, slices of Bartlett pears from major growing areas, and mixtures of diced peaches and pears were successfully vacuum packed without the conventional covering syrup or water. For selected packs, the fruits were sweetened to the desired cutout ∘Brix value with concentrated syrup. The high vacuum flame sterilized packs (HVFS) required only 7.5 min total heating for pear and peach slices and 5.5 min for diced fruit to achieve biological stability. Because of the minimal process, all HVFS fruits retained more of the original flavor attributes and texture of the fresh fruit through 18 months storage than did the conventional packs. Omission of the covering liquid, combined with the necessary blanching treatment, allowed packing of 1/3 more fruit into a standard size can.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03522.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    MICROBIAL STABILITY AND REMANUF ACTURING CHARACTERISTICS OF HIGH SOLIDS TOMATO CONCENTRATES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 1 (1977), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: High solids concentrates prepared from VF145-7879 tomatoes showed microbiological stability without heat preservation at Aw= 0.879 through 480 days of incubation at 30°C. The concentrates with Aw= 0.882, however, spoiled within 360 days of incubation. The Aw values corresponded to 55.13% and 52.86% total solids, respectively.The high concentrates prepared from other varieties which were unusually soiled and had excessive microbial contamination spoiled within 5 days at Aw levels as low as 0.853 (50.74% total solids), but remained microbiologically stable at Aw= 0.819 (63.64% total solids) through 480 days. The effects of pH and the temperature of extraction are discussed.The consistency of the reconstituted high concentrates indicated a trend, i.e. with higher concentration, the concentrate remanufactured into catsup had slightly poorer consistency.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1977.tb00322.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    MICROBIAL ACTIVITY IN HEATED AND UNHEATED TOMATO SERUM CONCENTRATES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 1 (1977), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Tomato serum (4.25% total solids), which contained all the water-soluble constituents of the tomato but little of the water insoluble fibrous material, was concentrated to 37.17, 42.53, 47.64 and 53.70% levels of total solids. Half of each concentrate was given a heat treatment designed to destroy vegetative cells and to activate spore germination and outgrowth. Microbial activity in both heated and unheated concentrates was monitored.The unheated serum concentrates spoiled rapidly at the lower concentration levels. Spoilage seemed to be caused by bacteria at the lower concentration levels and by yeasts at the higher solids levels. At 53.70% solids the microbiological stability of the unheated concentrates was questionable following 28 days of incubation.Data on serum concentrates heated 13 min at 80°C indicated microbiological stability at all four concentration levels. Malt agar plate counts indicated the absence of both viable yeasts and molds in the heated serum concentrates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1977.tb00318.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    High Vacuum Flame Sterilized Fruits: Influence of Can Type on Storage Stability of Vacuum Packed Peach and Pear Slices (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The feasibility of using enameled tin and tin-free steel (TFS) cans for processing oxygen sensitive fruits by high vacuum flame sterilization was evaluated. Through 18 months storage at ambient temperatures, the appearance and quality of the HVFS peaches and pears remained acceptable for all can types. Fruits packed into plain tin cans appeared brighter and tasted tangier than those packed into TFS or inside-enameled tin cans. Texture, pH and titratable acidity of fruit were not measurably affected by variation in can types. Mechanical deaeration followed by flame sterilization, produced a product with quality comparable to that achieved in flame deaerated packs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb13722.x
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    Paper (German National Licenses)
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