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Effect of Pretreatment on Quality of Sweet Peach Pickles
Author(s) -
HEATON E. K.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb15377.x
Subject(s) - sugar , food science , chemistry , pulp and paper industry , mathematics , horticulture , biology , engineering
Experiments were designed to increase the amount of fruit and reduce the sugar used in each container of sweet peach pickles without substantially altering the existing commercial process. Small whole (with seed in) peeled peaches were preheated in atmospheric steam, water and syrup in temperature ranges of 71–100°C for periods of time ranging from 3–6 min, then hot filled and processed as usual. Results showed that heating in atmmospheric steam‐air mixture at 93°C for 4 min produced a significant increase in the number and weight of peaches per jar and a reduction of sugar without changing the quality significantly. Results of a test commercial pack revealed about 25% saving in syrup, and an average increase of four serving per jar to the consumer.