ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Vacuum and pressure infiltration were investigated as means of applying ascorbatc- or erythorbate-based enzymatic browning inhibitors to apple and potato cut surfaces. Apple plugs infiltrated at 34 kPa pressure showed more uniform uptake of treatment solution and less extensive water-logging than plugs vacuum-infiltrated at 169–980 mB. Delicious and Winesap plugs and dice gained 3–7 days of storage life at 4°C when treated by pressure infiltration, compared to dipping. However, infiltrated dice required dewatering by centrifugation or partial dehydration to prevent water-logging. Pressure infiltration at 108 kPa extended the life of potato plugs by 2–4 days, compared to dipping, but was ineffective with potato dice.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1990.tb01595.x
