Isaacs, A.R. and Bradley, B.F. and Nottingham, S.M. (2005) The storage stability of passionfruit concentrate. Food Technology in Australia, 40 (8). pp. 318-323.
Passionfruit (Passiflora edulis) concentrates (542 g/kg soluble solids) prepared in a wiped-film evaporator were stored for up to 6 months at - 18°, 4° and 20°C. Yeast and mould counts were taken and colour changes noted during storage. When suitable diluted concentrate colour and flavour were acceptable for 1 month at 20°C, 3 months at 4°C and 6 months at -18°C. Commercial short-term storage of concentrate at temperatures above -18°C appears to be feasible.
An address presented to the 20th Annual Convention AIFST, Albury NSW, 16th- 20th May, 1987
|Additional Information:||© The Council of Australian Food Technology Associations, Inc.|
|Keywords:||Passionfruit concentrate; acidity; temperature; juice.|
|Subjects:||Plant culture > Harvesting, curing, storage|
Plant culture > Fruit and fruit culture > Culture of individual fruits or types of fruit
|Deposited On:||10 Jan 2008|
|Last Modified:||15 Mar 2011 06:37|
Repository Staff Only: item control page