|
|
Vliv zralosti ovoce na kvalitu kompotů
Hrazdírová, Barbora
In this thesis was described the sort of fruit, its material composition, the processing of canning and health risks associated with using materials of poor quality. The practical experiment was made with two varieties of apricots (Leskora, Tomcot) which were harvested at three different stages of maturity. The fresh fruit was determined by the weight of the cores and the fruit, width, height and the thickness of the fruit,the shape index, the proportion of core, color, penetrometric stress, the content of organic acids and the content of soluble solids. Apricot compotes, which were made from fruits, were analyzed by the sensorial evaluation. There was the evaluation by the color, appearance, aroma, texture, taste and general impression. The compotes were laboratory determined by soluble solids content and organic acid content again. There was found the type Tomcot preserves even after the cann processing its solid consistency and is suitable for producing apricot compotes.
|
|
|
Vliv zralosti ovoce na kvalitu kompotů
Hrazdírová, Barbora
In this thesis was described the sort of fruit, its material composition, the processing of canning and health risks associated with using materials of poor quality. The practical experiment was made with two varieties of apricots (Leskora, Tomcot) which were harvested at three different stages of maturity. The fresh fruit was determined by the weight of the cores and the fruit, width, height and the thickness of the fruit,the shape index, the proportion of core, color, penetrometric stress, the content of organic acids and the content of soluble solids. Apricot compotes, which were made from fruits, were analyzed by the sensorial evaluation. There was the evaluation by the color, appearance, aroma, texture, taste and general impression. The compotes were laboratory determined by soluble solids content and organic acid content again. There was found the type Tomcot preserves even after the cann processing its solid consistency and is suitable for producing apricot compotes.
|
guest ::
