DEVELOPMENT OF ACIDIFICATION PROCESSING TECHNOLOGY TO IMPROVE COLOR AND REDUCE THERMOPHILIC SPOILAGE OF CANNED MUSHROOMS

Arun Kilara, MARK WITOWSKI, JEFFREY MCCORD, ROBERT BEELMAN, GERALD KUHN

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

An acid vacuum hydration process followed by canning in EDTA/brine was evaluated for improving color and reducing thermophilic spoilage of canned mushrooms. Blanching in citric, fumaric or phosphoric acids and vacuum hydration in 0.05 M citric acid (pH 3.5) improved the color of the canned product significantly over untreated controls. EDTA (500 ppm) in the canning brine further improved color. Application of the citric acid vacuum hydration process to 227 kg quantities of fresh mushroom tissue in a commercial cannery resulted in no loss in canned product yield, significantly improved product color, greatly minimized thermophilic spoilage and did not significantly influence flavor and texture.

Original languageEnglish (US)
Pages (from-to)1-14
Number of pages14
JournalJournal of Food Processing and Preservation
Volume8
Issue number1
DOIs
StatePublished - Jan 1 1984

Fingerprint

Spoilage
Acidification
Agaricales
processing technology
spoilage
mushrooms
acidification
Citric acid
Vacuum
Color
Canning
citric acid
Hydration
Technology
canning
color
Ethylenediaminetetraacetic acid
Processing
Edetic Acid
Citric Acid

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

Kilara, Arun ; WITOWSKI, MARK ; MCCORD, JEFFREY ; BEELMAN, ROBERT ; KUHN, GERALD. / DEVELOPMENT OF ACIDIFICATION PROCESSING TECHNOLOGY TO IMPROVE COLOR AND REDUCE THERMOPHILIC SPOILAGE OF CANNED MUSHROOMS. In: Journal of Food Processing and Preservation. 1984 ; Vol. 8, No. 1. pp. 1-14.
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abstract = "An acid vacuum hydration process followed by canning in EDTA/brine was evaluated for improving color and reducing thermophilic spoilage of canned mushrooms. Blanching in citric, fumaric or phosphoric acids and vacuum hydration in 0.05 M citric acid (pH 3.5) improved the color of the canned product significantly over untreated controls. EDTA (500 ppm) in the canning brine further improved color. Application of the citric acid vacuum hydration process to 227 kg quantities of fresh mushroom tissue in a commercial cannery resulted in no loss in canned product yield, significantly improved product color, greatly minimized thermophilic spoilage and did not significantly influence flavor and texture.",
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DEVELOPMENT OF ACIDIFICATION PROCESSING TECHNOLOGY TO IMPROVE COLOR AND REDUCE THERMOPHILIC SPOILAGE OF CANNED MUSHROOMS. / Kilara, Arun; WITOWSKI, MARK; MCCORD, JEFFREY; BEELMAN, ROBERT; KUHN, GERALD.

In: Journal of Food Processing and Preservation, Vol. 8, No. 1, 01.01.1984, p. 1-14.

Research output: Contribution to journalArticle

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