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Acid components of fruit and vegetable I. Production of acids by thermal processing
Author(s) -
CREAN D. E. C.
Publication year - 1966
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1966.tb01029.x
Subject(s) - sterilization (economics) , food science , chemistry , lactic acid , carbohydrate , biochemistry , biology , business , bacteria , finance , exchange rate , foreign exchange market , genetics
Summary The breakdown of carbohydrate molecules in acid solutions when heated gives rise to various acids of which two have been identified as glycollic and lactic acids. Evidence has been obtained that this reaction takes place in the sterilization of canned vegetables and is responsible for the drop in pH noted during the sterilization process.