Taze ve Dondurulmuş Hammadde Kullanımının Vişne Konservelerinde Kalite Üzerine Etkileri

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Volume:14 Issue:5
Taze ve Dondurulmuş Hammadde Kullanımının Vişne Konservelerinde Kalite Üzerine Etkileri

Taze ve Dondurulmuş Hammadde Kullanımının Vişne Konservelerinde Kalite Üzerine Etkileri

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Pages : 0-0

View : 25 | Download : 12

Publication Date : 1989-10-01

Article Type : Research Paper

Abstract :There is considerable potential of Turkey for the exportation of sourcherries canned in glass jars. Since the sourcherry harvest period is very short, it is rather hard for a food plant to produce great amount of canned sourcherries within a short duration. For this reason, it was thought as a possible solution to store the sourcherries in a frozen state until processing. In a food plant following this method some problems were encountered in relation with the quality of the product. In this research, quality comparisons of the two groups of the products insert ignore into journalissuearticles values(i.e. products prepared from frozen sourcherries and from fresh sourcherries); were made and the other problems encountered were tried to be elucidated. As expected, it was assessed that the quality of the products prepared from frozen sourcherries were inferior to those prepared from fresh sourcherries. Besides, there occurred some additional problems pertaining to ensurement of the desired net weight and vacuum in the jars.
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