Determination of optimum pasteurization temperature for citrus (Citrus sinensis), tomato (Solanum lycopersicum), guyabano (Annona muricata Linn) juice/ (Record no. 594)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02040nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250331101106.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250331b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Calomente, Margie M. |
| 245 ## - TITLE STATEMENT | |
| Title | Determination of optimum pasteurization temperature for citrus (Citrus sinensis), tomato (Solanum lycopersicum), guyabano (Annona muricata Linn) juice/ |
| Statement of responsibility, etc. | Margie M. Calomente |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University; |
| Date of publication, distribution, etc. | 2011. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiv, 56 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to determine the optimum temperature in the pasteurization of citrus juice, tomato juice and guyabano juice, to compare the optimum temperature in the pasteurization of the fruit juices, (citrus, tomato and guyabano) and to find out which fruit juice has the best quality in terms of flavor/taste, color/appearance and consistency after pasteurization under different time temperature combinations.<br/>Results showed no significant differences among all treatments in terms of general acceptability, consistency, color/appearance, and flavor/taste. In terms of the degree of acceptability treatments were rated as "like very much" for citrus juice (pasteurized at 66ºC and 90ºC) and guyabano juice (pasteurized at 90ºC) and "like moderately" for other treatments by the laboratory panelists. As to consistency, the treatments were rated as "very desirable" for guyabano juice (pasteurized at 90ºC) and "moderately desirable" for tomato juice and citrus juice. In terms of the color/appearance, the panelists rated the treatments as "very desirable" for citrus juice (pasteurized at 66ºC and 90ºC) tomato juice (pasteurized at 90ºC, guyabano(pasteurized at 66ºC & 82ºC) and "moderately desirable" for other treatments and as to flavor/taste treatments were rated as "moderately desirable" except for citrus juice (pasteurized at 66ºC) rated as "very desirable" by the panelists.<br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Bibliographical References |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Margie M. Calomente |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Undergraduate Research |
| Suppress in OPAC | No |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Nueva Vizcaya State University - Bayombong Campus | Nueva Vizcaya State University - Bayombong Campus | Reference Section | 03/31/2025 | Donation | U (BSHT) C165d 2011 | U414 | 03/31/2025 | 03/31/2025 | Undergraduate Research |
