Some parameters required for producing small fruit preserves

• Published in: Journal of food engineering 2000-08, Vol.45 (2), p.77-84
• Main Authors: Márquez, Carlos A., Kesseler, Alicia G., Ochoa, Monica R., De Michelis, Antonio
• Format: Article
• Language: English
• Subjects: Parameters; Preserves; Producing; Small fruits
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/S0260-8774(00)00042-X

Traditional homemade methods are followed to produce small fruit preserves in the Andean–Patagonic region crossed by the 42° parallel. Fruits like sweet and sour cherry, raspberry, boysenberry, etc., are placed in glass containers together with sugar liquor as covering liquid. Among the various technological and legal requirements set for these preparations, the final drained weight of the finished product must be indicated, since the Código Alimentario Argentino (CAA or Argentine Food Code) requires both net and drained weights to be labeled. The same legislation also stipulates a minimum for the drained weight. Our aim in this work is to determine: The minimum amount of fruit in the containers to comply with the minimum drained weight limits set by the CAA as well as to avoid “floating” fruits. The maximum amount of fruit that can be placed in the containers without causing fruit deformation or squash. The fruit drained weight in the finished product in connection with the variables that affect it. Easy-to-use correlation based on the experimental results to be obtained, to facilitate producers' work.