Alternative containers for preserving peaches

Schoonenberg, Rolf

Please use this identifier to cite or link to this item: https://etd.cput.ac.za/handle/20.500.11838/820

DC Field	Value	Language
dc.contributor.advisor	Van der Merwe, Herman B.	-
dc.contributor.advisor	Hansmann, Chris F.	-
dc.contributor.author	Schoonenberg, Rolf	-
dc.date.accessioned	2013-03-05T07:57:38Z	-
dc.date.accessioned	2016-01-27T09:11:06Z	-
dc.date.available	2013-03-05T07:57:38Z	-
dc.date.available	2016-01-27T09:11:06Z	-
dc.date.issued	1992	-
dc.identifier.uri	http://hdl.handle.net/20.500.11838/820	-
dc.description	Thesis (Masters Diploma (Food Technology)) -- Cape Technikon, Cape Town, 1992	-
dc.description.abstract	Kakamas peaches and Bulida apricots were heat processed in transparent and aluminium laminated plastic bags and compared with fruit heat processed in standard cans. Heat processing conditions were optimized to produce acceptable processed products. Appropriate chemical and microbiological properties of all treatments as well as sensory quality of peaches were investigated. Although rectifiable disadvantages such as texture softening and fading of colour appeared during storage, peaches and apricots were successfully heat processed in aluminium laminated pouches. Heat processed peaches had a maximum storage life of 12 months and apricots 6 months when stored at ambient temperature in aluminium laminated pouches.	-
dc.language.iso	en	-
dc.publisher	Cape Technikon	en
dc.rights.uri	http://creativecommons.org/licenses/by-nc-sa/3.0/za/	-
dc.subject	Food	en_US
dc.subject	Food containers	en_US
dc.subject	Food technology	en_US
dc.subject	Peaches -- Preservation	en_US
dc.title	Alternative containers for preserving peaches	-
dc.type	Thesis	-
Appears in Collections:	Food Technology - Masters Degrees