Apricot juice, papaya puree, apricot nectar, papaya nectar and 2 nectar
blends of apricot and papaya were canned in cans (Ø 65x110 mm) and thermally
processed at retort temperatures 90, 95 and 100°C for 35, 25 and 15 minutes,
respectively. Thermal parameters fch, Jch, fcc and Jcc during the heating and the
cooling phases were estimated using the laboratory obtained heat penetration
data. The obtained heat penetration data at laboratory were used to predict other
heat penetration data at other initial temperatures (40, 45, 50, 55, 60, 65, 70 and
75°C) by applying equation of Schultz and Olson. A process schedule is very
important that it helps to minimize the required energy to the thermal process, to
keep the nutrition value for the products and to obtain safe product with high
quality. So thermal process schedule for these canned products was calculated by
using the reviewed resistance thermal parameters of pectin methylestrase enzyme
(E.C. 3.1.1.11). The two nectar blends were selected as a result of sensory
evaluation which was carried out to compare between sensory properties of 10
different apricot (A) and papaya (P) nectar blends. The higher score in all sensory
attributes were for papaya and apricot nectars {(P50 %+A50 %)[blend 6]} and
{(P60%+A 40 %)[blend 7]} |
