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Processed apricots: Frozen, dehydrated and canned products studied for effects on skin textures

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Authors

Leonora Hohl Strohmaier, Assistant Mycologist in the Experiment Station

Publication Information

California Agriculture 2(12):10-10.

Published December 01, 1948

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Abstract

Incidental to the studies which have been undertaken in the Food Technology Division for the past 30 years, it has been observed repeatedly that the skins of frozen apricot halves have a disagreeable tough texture. Consumers of the commercially frozen fruit also have expressed disapproval of this characteristic. Thinking over this problem always raises the question: Are the skins really tougher in frozen apricots than in their fresh counterpart, or do they only appear to be so by contrast with the flesh which becomes somewhat flabby as a result of freezing and thawing?

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Author notes

The mechanical penetrometer mentioned above was designed and built under the direction of Miss Mildred Boggs, United States Department of Agriculture, Albany.

The above progress report is based upon Research Project No. 1264.

Processed apricots: Frozen, dehydrated and canned products studied for effects on skin textures

Leonora Hohl Strohmaier
Webmaster Email: wsuckow@ucanr.edu

Processed apricots: Frozen, dehydrated and canned products studied for effects on skin textures

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

Leonora Hohl Strohmaier, Assistant Mycologist in the Experiment Station

Publication Information

California Agriculture 2(12):10-10.

Published December 01, 1948

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

Incidental to the studies which have been undertaken in the Food Technology Division for the past 30 years, it has been observed repeatedly that the skins of frozen apricot halves have a disagreeable tough texture. Consumers of the commercially frozen fruit also have expressed disapproval of this characteristic. Thinking over this problem always raises the question: Are the skins really tougher in frozen apricots than in their fresh counterpart, or do they only appear to be so by contrast with the flesh which becomes somewhat flabby as a result of freezing and thawing?

Full text

Full text is available in PDF.

Author notes

The mechanical penetrometer mentioned above was designed and built under the direction of Miss Mildred Boggs, United States Department of Agriculture, Albany.

The above progress report is based upon Research Project No. 1264.


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