Preservation of fresh coconut gratings by hurdle technique

Title: Preservation of fresh coconut gratings by hurdle technique
Creator: Gamlath, Shirani; Dassanayaka, L. L. S. K.; Gunatilake, K. D. P. P.
Date: 2004
Type: Text; Journal article
Identifier: http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/35545
Identifier: vital:317
Identifier: ISSN:1032-5298
Abstract: Hurdle technology employs the intelligent combination of different preservation factors to achieve mild but reliable preservation effects. Fresh coconut gratings treated with different combinations of hurdles such as acidulants, humectants, preservatives, antioxidants, a mild heat treatment and packaging were evaluated for changes in physico-chemical and sensory properties. It is possible to preserve the grating for four weeks in laminated polythene packages at 5°C in combination with 3% sodium chloride, 0.3% citric acid, 0.009% sodium citrate, 0.02% butvlated hydroxvanisole.; C1
Publisher: Australian Institute of Food Science and Technology Inc.
Relation: Food Australia Vol. 56, no. 4 (2004), p. 140-142
Rights: Copyright Australian Institute of Food Science and Technology Inc.
Rights: This metadata is freely available under a CCO license
Subject: 0908 Food Sciences; Acidulants; Coconut gratings; Humectants; laminated polythenes; Sensory evaluation; Food preservation
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