Juice Stability Of Maracuja
Mostrando 1-4 de 4 artigos, teses e dissertações.
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1. Processamento e estabilidade de caldo de cana acidificado / Processing and stability of acidified sugarcane juice
O caldo de cana adicionado de polpa ou suco de fruta é uma bebida bastante apreciada no Brasil. O presente trabalho consistiu na elaboração, no processamento em escala piloto e no estudo da vida de prateleira de caldo de cana com polpa de maracujá. Processaram-se nove lotes de caldo de cana adicionado de 4% (m/m) de polpa de maracujá, a 85, 90 e 95 °
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 09/03/2012
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2. Studies of the alterations of the integral juice of maracuja in packing of the type pet and glass. / Estudos das alteraÃÃes do suco de maracujà integral em embalagem do tipo pet e vidro.
In Brazil, is traditional the consumption of plain tropical fruit juices bottled in glass or PET materials. The packaging materials are essential to protect the food product and to preserve its inherent quality during the storage. However sorption phenomena from food to packaging materials and the migration phenomena from packaging to the food may alter the
Publicado em: 2007
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3. Passion fruit juice stability conditioned in steel packings with different organic coverings. / Estabilidade de suco de maracuja acondicionado em embalagens de aço com diferentes revestimentos organicos.
The purpose of this study was to evaluate different specifications of welded three piece tinplate cans with respect to the internal body passion fruit juice. The evaluation was by a storage test, evaluating the performance relative to food/packaging interaction. Three systems of internal organic coatings of the cans were analyzed. The first was composed of a
Publicado em: 2004
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4. Contribuição ao estudo da estabilização fisica do suco do maracuja integral (Passiflora edulis f. flavicarpa desg.)
The purpose of this work was to study, in the laboratory, the spontaneous clarification which occurs in passion fruit juice (Passiflora edulis f. flavicarca Deg) to better understanding the factors influencing its physical stability. The raw material used in the experiments was a chemically preserved juice, which was processed in a commercial Plant in the S�
Publicado em: 1989