.6 Fruit sugar preserves technology; jams‚ jellies‚ marmalade‚ fruit paste Contents - [pic]Previous - Next[pic] As a overall rule of thumb‚ a sugar concentration of about 60% in finished or processed fruit products generally insures their preservation. Preservation is not only determined by the osmotic pressure of sugar solutions but also by the water activity values in the liquid phase‚ which can be lowered by sugar addition; and by evaporation down to 0.848 aw; this value however does not protect
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Hypothesis‚ Significance of the Study‚ Scope and Limitation of the Study and the Definition of Terms. Introduction Santol or cotton fruit (Sandoricum koetjape) is a tropical fruit grown in Southeast Asia (fruitinfo.com‚ Retrieved July‚ 2014). The Santol fruit tissue is mostly sub-acid or sour in nature. When the fruit is unripe‚ this tissue is even more sour. The Filipinos like Santol even if it tastes sour and they generally eat it with some
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up to humans to embellish‚ improve‚ or totally obliterate what nature has provided‚ to which anyone with extensive wine tasting experience can attest. There are five basic components or steps to making wine: harvesting‚ crushing and pressing‚ fermentation‚ clarification‚ and aging and bottling. Undoubtedly‚ one can find endless deviations and variations along the way. In fact‚ it is the variants and little deviations at any point in the process that make life interesting. They also make each wine
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beverages Wines are made from a variety of fruits‚ such as grapes‚ peaches‚ plums or apricots. The most common wines are produced from grapes. The soil in which the grapes are grown and the weather conditions in the growing season determine the quality and taste of the grapes which in turn affects the taste and quality of wines. When ripe‚ the grapes are crushed and fermented in large vats to produce wine. Beer is also made by the process of fermentation. A liquid mix‚ called wort‚ is prepared
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especially if you want to get rid of your insomnia and anxiety. The idea of making a wine that can give us nutritional benefits is good‚ so why not make a wine that is made of a new fruit? Our group planned to make a new wine that is made of calamansi ‚ lemon and dalandan. Calamansi or calamondin is a fruit that is indigenous and is widely cultivated in Philippines. We don’t need to mind about the season of calamansi since it is available year round in the Philippines. Lemon is a small
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nourishment or relaxation as per the need of the human. In industries such as restaurant‚ hotels‚ bars‚ pubs‚canteen‚ cafeterias‚ either commercial or non commercial beverage is an essential liquid product. During breakfast nourishing drinks like milk fruit juice & malted juice such as horlicks‚ tea‚ coffee‚ etc like this beverages goes very well these beverage refers to an non alcoholic beverages. At the dinner time‚ alcoholic drinks like beers‚ wines‚ spirits & liqueurs are usually consumed as relaxation
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is a fruit tree in the family Rutaceae native asia. A mixture between species in the citrus family and is unknown in the wild. This fruit is indigenous and widely cultivated in the Philippines. The plant grows well in cool and important areas and in sandy soils rich in organic matter. Waterlogged areas are not suitable for cultivation because calamansi plants cannot tolerate too much moisture. Calamondin can be propagated by seeds using its vegetative parts. To produce big‚ luscious fruits‚ applying
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–218) • Retards growth of bacteria and yeasts • Occurs naturally in many foods – a similar distribution to salicylate (but at a lower dose than as an additive) • Common food sources: Soft drink‚ cordial‚ fruit juice and cider Liquid essences and syrups Iceblocks‚ jelly‚ low joule jam‚ dips‚ pickles‚ olives Fish marinades and preserves • PABA (para-amino-benzoic-acid) can be used in vitamin supplements
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Ethanol Production from Waste Banana (Musa paradisiaca l.) Peelings Researchers: * Mitzi B. Pamulaklakin * Irish Jane B. Balisoro * Janina M. Lobusta * Angielyn N. Miranda * Krissa Mae A. de Villa * Albert D. Cruz * Mark Darwin D. Hernandez * Gelbert B. dela Cruz * Rhandell M. Sode Mrs. Flor P. Lapitan Science Teacher Abstract: This study entitled “Ethanol Production from Waste Banana (Musa paradisiaca l.) Peelings” aims to produce
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3.1 What are the technical descriptions of the products or services? The proposed product is called “Micro Bignay Wine”. The product is a fruit wine made out of bignay fruit‚ yeast and sugar. Through the fermentation yeast serves as the catalyst that changes the sugar into alcohol. Bignay has its health benefits. It is rich in anti – oxidants and anti – carcinogenic properties. It is highly nutritious and has a number of medicinal properties. Wine is also a part of relaxation and enjoyment with
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