Effect of calcium ions and low‐methoxyl pectin on the drained weight of grapefruit segments
- 1 October 1976
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 11 (5) , 457-462
- https://doi.org/10.1111/j.1365-2621.1976.tb00745.x
Abstract
Summary: The admixture of low‐methoxyl pectin and calcium ions, and its effect on the final drained weight (FDW) in a well‐controlled system of grapefruit segments, were studied.The increased FDW in the presence of the above admixtures is mainly attributable to formation of a gel layer which settles on and between the segments and increase the FDW both directly and through reduction of water outflow.Keywords
This publication has 2 references indexed in Scilit:
- EFFECT OF DIFFUSION RATE ON DRAINED WEIGHT OF CANNED GRAPEFRUIT SEGMENTSJournal of Food Science, 1975
- Studies on the quality characteristics of canned grapefruit segmentsInternational Journal of Food Science & Technology, 1969