الفهرس Only 14 pages are availabe for public view
 |  | from | 197 |  |  |
| | | from | 197 | | |
Abstract
Prickly pear fruit were peeled and pulped in pulper machine. The
strained pulp wa 1I ed for pr paring Prickl par (p.P.) pulp. TIl pulp was
frozen and stored at -1 o for 12 months, The effects of frozen storage on
physical chemical, micro iological ROO .ensory propertie were tudied. The
r mlts indicated that chemical compc irion of P.P. pulp WaS lightly changed
ex ept Vit. C wa deere;’! ed harply
TIle P.P. pulp was used for preparation of canned P.P. nectar which wa
used to determine the heat resistance parameters of pectin methyle tera e. The
obtaine iD lind Z value D::: = I .. - min iere used to evaluate the carried out
thermal proce of canned P.P nectar. Heating penetration curves for beating
and cooling proces es were calculated,
Chemical properties microbiological tams and sensory cham t risri
of canned P.P. nectars were determined.
The trained P.P. pulp was concentrated by 1’’\/0 m thods. The bemical
analysis and ell my evaluation of P.P. pulp and P.P. COIl entrates Were
d termined.
The rheological behavior of P.P. pulp nectar find con. entrares were
measured and the.rheological parameters were calculated using Bingham, IP
pa te and Pov er law models. The obtained data bowed that prickly pear
products were pesudiopla lie behavior with thixtrop .