Premium
An improved method for controlling breaking of potatoes during canning
Author(s) -
MITCHELL R. S.
Publication year - 1972
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.1365-2621.1972.tb01675.x
Subject(s) - brine , flavour , mathematics , food science , chemistry , materials science , pulp and paper industry , horticulture , chromatography , engineering , biology , organic chemistry
Summary Potatoes having a range of specific gravities were given different pre‐canning treatments designed to improve the wholeness of the potatoes after canning. The treatment which gave the best results involved soaking the peeled, trimmed potatoes in a solution of 0.5% CaC12 at 71–77°C for 20 min. The warm potatoes were then filled into cans, hot brine was added and the cans were closed and retorted. Cans prepared in this way had a vacuum of more than 10 in/Hg, while the potatoes had a low calcium content, and their flavour was indistinguishable from those canned by more usual methods.