Thermal Process Requirement and Storage Stability of Canned Guava Drink

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Thermal Process Requirement and Storage Stability of Canned Guava Drink

A thermal process for canned guava drink was evolved on the basis of inactivation of pectinesterase (PE), the most heat resistant enzyme naturally present in guava. The thermostability of PE in guava drink was determined according to the thermal inactivation time tube method. The kinetics of th...

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Bibliographic Details
Main Author:	Sulaiman, Ishak
Format:	Thesis
Language:	English English
Published:	1993
Subjects:	Canned fruit juices Thermal analysis
Online Access:	http://psasir.upm.edu.my/id/eprint/9826/ http://psasir.upm.edu.my/id/eprint/9826/1/FSMB_1993_3_A.pdf

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