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Full-Text Articles in Food Processing
B847: Review Of Potential Pasteurization Methods For Apple Cider, Mark P. Garland, Darrell W. Donahue
B847: Review Of Potential Pasteurization Methods For Apple Cider, Mark P. Garland, Darrell W. Donahue
Bulletins
The main focus of this paper is to review the pasteurization methods that can be applied to the needs of the apple industry and to recommend further research. In addition to the review of methods, we conducted a sensory evaluation of cider to evaluate the acceptability of various pasteurized samples. This review of potential methods for product treatment will serve as an informative study with recommendations for future processing. Although not an exhaustive survey, conventional methods and the most promising new techniques are discussed.
B624: A Comparison Of Several Peeling Methods As Applied To Maine Potatoes For Processing, R. C. Pelletier, J. S. Getchell, M. E. Highlands, D. R. Clark
B624: A Comparison Of Several Peeling Methods As Applied To Maine Potatoes For Processing, R. C. Pelletier, J. S. Getchell, M. E. Highlands, D. R. Clark
Bulletins
The bulletin presents the results of a study on the affect of peeling methods on peeling and trimming losses of white potatoes for the processed potato industry. The researchers used Katahdin, Kennebec, and Russet Burbank potatoes, grown in Maine over two growing seasons (1959-60). Potatoes were grown, harvested, graded (when required) and stored by the Plants and Soils Department under commercial storage conditions. Potatoes were peeled shortly after digging, after four months' storage, and after seven months' storage. Under the conditions of this study, for both series, peel, trim and total losses were significantly greater for the abrasive method used …