issue3&4

A new concept using reverse osmosis to enrich solid contents in the food and subsequently encapsulating the free moisture within the food using additive resulted in extension of shelf-life of pineapples. The sample prepared by this new technique is better in look, texture and accepted by the taste panelists over the conventionally prepared freeze-dried sample. Sample was stored up to 6 months at room temperature and 1 year in 0-2°C without much appreciable change in the acceptance. The method adopted was found to be suitable in preservation of large varieties of fruits.

Article Purchasing

If you would like to buy just this specific document (article, review or this journal issue) contact us.

Please specify the title of the article or review, issue, number and volume.

Software and compilation © 2002 Science & Technology. All rights reserved.
Your use of this service is governed by Terms and Conditions. Please review our copyright Policy for details on how we protect information that you supply.

Note to Users

The section "Articles in Press" contains peer reviewed and accepted articles to be published in the print and/or online journal.

The requested document is freely available only to registered users with an online subscription to Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password.

Shelf-life extension with solid enrichment and water encapsulation of fruits

Abstract