Energy conservation in the processing of canned mango pulp.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/6693/
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| Title |
Energy conservation in the processing of canned mango pulp.
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| Creator |
Radhakrishnaiah Setty, G.
Patwardhan, M. V. |
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| Subject |
06 Mango
01 Canning |
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| Description |
Preliminary studies were conducted at laboratory and factory levels to study conservation of energy during the canning of mango pulp. Results have revealed that A10 cans may be filled with hot mango pulp at 85-90 degree C and sealed; then inverted to sterilize the lid and then may be cooled, thereby eliminating the processing of cans at 100 degree C for 45-60 min. This will reduce steam consumption and aid increased production without affecting the quality of the canned mango pulp.
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| Date |
1983
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6693/1/IFP%201983%2091.pdf
Radhakrishnaiah Setty, G. and Patwardhan, M. V. (1983) Energy conservation in the processing of canned mango pulp. Indian Food Packer, 37 (1). 91-93, 4 ref.. |
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