Optimisation of the Sensory Properties of Coated Fruit Products
Project management Berghofer Emmerich
organizational unit Institute of Food Technology (LMT)
duration 01.07.2001 to-
31.12.2002
Research project (§ 26 & § 27)
Program none
Funder none
Competencies
Abstract
The coating of fruit products with a homogeneous and fully covering surface layer makes high demands on all parameters of the production process. Only optimally harmonised formulations and process steps lead to a product with perfect sensory properties and high storability. These improved product properties should be obtained by carefully directed optimisation of all relevant variables of influence.
keywords fruit product sensory properties storability
Publikationen
Project staff
Emmerich Berghofer
Ao.Univ.Prof.i.R. Dipl.-Ing. Dr.techn. Emmerich Berghofer
emmerich.berghofer@boku.ac.at
Project Leader
01.07.2001 - 31.12.2002