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Storage Stability of Intermediate Moisture Apples: Kinetics of Quality Change

✍ Scribed by R. K. SINGH; D. B. LUND; F. H. BUELOW

Book ID
108806329
Publisher
Institute of Food Technologists
Year
1983
Tongue
English
Weight
740 KB
Volume
48
Category
Article
ISSN
0022-1147

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The stability of apple puree at different constant temperatures (-18 "C, 4 "C, 20 "C, 50 "C and 60 "C) was studied within the period of 30 days. During this time changes in the samples of apple puree, which was stored at variable temperature, were determined as well. The content of ascorbic acid, th