Date of Award:

5-1970

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Food Science and Industries

Committee Chair(s)

D. K. Salunkhe

Committee

D. K. Salunkhe

Committee

E. B. Wilcox

Committee

J. Fletcher

Abstract

The Honey Sweet carrots were canned with Ethyienediamine tetracetic acid (CaNa2EDTA) and Sodium hexametaphosphate (Ha-HMP) at five different water hardness (0 , 20, 40, 80, 160 ppm of calcium and 20 of magnesium) , then stored at temperatures of 70 and 100 F. Evaluations were made at sixty-day i intervals for six months. Firmness and color degradation decreased significantly when water hardness or storage time increased. Under storage at 100 F and 0 hardness of water, the decrease of color and firmness was constantly accelerated.

When hard water (above 80 ppm or below 40 ppm) was used for canning Van sweet cherries and Large Early Montgament apricots, the firmness , volatile reducing substances, and pH decreased. Sensory acceptability was maximum at 40 and 80 ppm. However, when either CaNa2EDTA or Na-HMP was used at the 500 ppm, it was found that they counteracted the effects of hard water and the quality of canned sweet cherries and apricots improved, when compared with control.

Checksum

663b3d7b671a7db9dc616915542000c3

Download

Share

COinS

Copyright for this work is retained by the student. If you have any questions regarding the inclusion of this work in the Digital Commons, please email us at .