TITLE

Beržų sulos kokybės rodiklių pokyčiai laikymo metu

AUTHOR(S)
Viškelis, Pranas; Rubinskienė, Marina
PUB. DATE
January 2012
SOURCE
Sodininkyste ir Darzininkyste;2012, Vol. 31 Issue 1/2, p63
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
In order to create and produce good quality birch sap product, it is necessary to investigate the properties of this raw matter, their changes during storage and processing and to choose the parameters of production process. We didn't find the results of investigation of this product storage. Therefore, the aim of our study was to evaluate the changes of birch sap during storage and fermentation and to optimize storage parameters. It was established that birch sap for fresh usage can be stored up to two months. The most suitable storage temperature for this product is 0 ± 0.5 °C, +2 ± 0.5 °C. Titratable and active (pH) sap acidity during storage changes most of all, the amount of dry soluble solids--least of all. The indices of birch sap distinctive electrical conductivity changes lest of all when storage temperature is low (0 ± 0.5 °C and +2 ± 0.5 °C). When distinctive electrical conductivity coefficient reaches the limit of 1.4 mS/m, sap begins to opalesce. Nevertheless, storing at different temperature, the changes of sap colour quality aren't very significant and the dynamic of their change depends on storage temperature and duration. The depression of freezing temperature suggests that it is possible to store fresh sap also in low temperature up to -1.4 °C. This would help to prolong the duration of its storage.
ACCESSION #
93404204

 

Related Articles

  • Tapping birch. Sarkadi, Laurie // Canadian Geographic;Apr2013, Vol. 133 Issue 2, p82 

    A personal narrative is presented which explores the author's experience of drilling a test hole into a birch tree to determine when the sap starts flowing.

  • Changes in the quality of kimchi with added prickly pear cactus (Opuntia ficus-indica var. saboten) extracts during fermentation. Hee Sook Sohn; Young Sook Lee; Jeong Ok Rho // Journal of Food & Nutrition Research;2011, Vol. 50 Issue 4, p221 

    The effects of the addition of prickly pear cactus (Opuntia ficus-indica var. saboten) extract (0, 0.4, 0.8 and 1.2%) on pH, titratable acidity, lactic acid bacteria, total bacterial populations, texture and sensory qualities of cabbage kimchi were studied to establish an optimum recipe. The...

  • The Impact of Novel Fermented Products Containing Extruded Wheat Material on the Quality of Wheat Bread. Juodeikiene, Grazina; Salomskiene, Joana; Eidukonyte, Dalia; Vidmantiene, Daiva; Narbutaite, Vilma; Vaiciulyte-Funk, Lina // Food Technology & Biotechnology;Oct-Dec2011, Vol. 49 Issue 4, p502 

    Lactobacillus sakei M1806, Pediococcus pentosaceus MI810 and Pediococcus acidilactici MI807, able to produce bacteriocin-like inhibitory substances, were originally isolated from Lithuanian spontaneous rye sourdough and adapted in the novel fermentation medium containing extruded wheat material....

  • Effect of fermented bamboo shoot on the quality and shelf life of nuggets prepared from desi spent hen. Das, Ankur; Nath, Dilip Ranjan; Kumari, Sabita; Saha, Rupu // Veterinary World;Jul2013, Vol. 6 Issue 7, p419 

    Aim: An investigation was carried out to prepare nuggets from the relatively tough and fibrous meat of desi spent hen using fermented bamboo shoot as a phytopreservative in order to enhance the physico-chemical, microbiological and keeping quality of the nuggets. Materials and Methods: Lean meat...

  • STUDIES ON THE DEVELOPMENT AND STORAGE STABILITY OF GROUNDNUT ( ARACHIS HYPOGEA) BURFI. KHAN, M. A.; SEMWAL, A. D.; SHARMA, G. K.; YADAV, D. N.; SRIHARI, K. A. // Journal of Food Quality;Oct2008, Vol. 31 Issue 5, p612 

    Groundnut burfi with or without sorbic acid (0.3%) based on roasted groundnut, sugar, milk powder, condensed milk and flavoring materials was developed. The changes in quality of groundnut burfi packed in polypropylene (PP, 75 µ) and metallized polyester (12 µ) low density/linear low...

  • Growth Response of Tapinanthus bangwensis (Engl. and Krause, Danser) Seeds in vitro and Artificial Infestation in the Field. Amoako-Attah, I.; Lowor, S. T.; Akrofi, A. Y.; Adu-Gyamfi, P. K.; Owusu-Ansah, F.; Assuah, M. K.; Kumi-Asare, E. // Journal of Agricultural Science (1916-9752);Sep2014, Vol. 6 Issue 9, p71 

    The growth response of mistletoe, Tapinanthus bangwensis (Engl. and Krause) Danser to different temperatures and photoperiods on hormone-free culture media in vitro were assessed. Cultural procedure with plant sap extracts and field infestations were used to study the mistletoe interaction with...

  • a tree of many names. Tipa, Rob // Te Karaka: The Ngai Tahu Magazine;Summer2007, Issue 37, p34 

    The article features the hoherias tree. It goes by many names such as Māori houhere, hohere or hoihere. It was christened lace bark, ribbonwood or thousand jacket by Europeans, which the author said is a reflection of the plant's many uses. It has an inner bark which is made of a tough,...

  • DEVELOPMENT OF SYRUP AND "MALT-LIKE" DRINK FROM Raphia hookeri SAP. Mintah, B. K.; Eliason, A. E.; Barimah, J.; Oldham, J. H. // African Journal of Food, Agriculture, Nutrition & Development;May2011, Vol. 11 Issue 3, p1 

    Natural microflora fermentation causes changes in freshly tapped palm sap and therefore makes its storage, transport, and large scale use difficult. This study was aimed at developing stable and value added products, including syrup and non-alcoholic "malt-like" drink from the sap of palms. The...

  • he uses of Betula pendula Roth among Hungarian Csángós and Székelys in Transylvania, Romania. Papp, Nóra; Czégényi, Dóra; Hegedűs, Anita; Morschhauser, Tamás; Quave, Cassandra L.; Cianfaglione, Kevin; Pieroni, Andrea // Acta Societatis Botanicorum Poloniae;2014, Vol. 83 Issue 2, p113 

    he aim of this work is to evaluate the ethnobotanical and ethnopharmacological use of Betula pendula Roth in various regions of Transylvania, in East and Central Romania. Silver birch is an important pioneer species in the country, which has traditionally been used in ethnomedicine, households...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics