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Aseptic Packaging of Tropical Fruit Purees

Isaacs, A.R. (1990) Aseptic Packaging of Tropical Fruit Purees. In: The Australian and New Zealand Institutes of Food Science and Technology, "Food Pacific" Conference Papers.6th - 10th May, Gold Coast, Queensland.

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Abstract

The object of this investigation was to develop high quality aseptically packaged mango and passionfruit puree products. Kensington mango puree (acidified to ph 3.5) and deseeded passionfruit pulp (ph 3.0) were sterilised in a scraped-surface heat exchanger, cooled to 20°C in a tubular heat-exchanger, aseptically packaged in sterile laminate bags. Six sterilising time/temperature combinations were compared - 85°C/15 secs, 85°C/60 secs, 90° C/15 secs, 90°/60 secs, 95°C/15 secs, 95°C/60 secs. Products were assessed immediately after processing, and after eight months ambient storage, for microbial, physical, chemical, and sensory quality. All treatments were microbiologically sound and showed no enzyme activity. Sensory quality was very acceptable, and there was no evidence of heat damage. Quality (especially colour and flavour) decreased during storage in all heat treatments.

Item Type:Conference or Workshop Item (Paper)
Additional Information:Paper reproduced with permission of author A.R. Isaacs, DPI&F Food Research & Technology, Hamilton, Qld.
Keywords:Aseptic packaging; fruit puree; juices; concentrates; heat treatment.
Subjects:Plant culture > Harvesting, curing, storage
Plant culture > Fruit and fruit culture
Deposited On:22 Jan 2008
Last Modified:15 Mar 2011 06:29

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