About this document
Patulin Reduction in Apple Puree Processing by Gilga Mesh is a document available to read on EtoBox.
The document studies the effect of processing steps on patulin content in apple puree. Apple samples were spiked with different levels of patulin and then processed into puree. All processing steps, including homogenization, pulping, pasteurization and packaging contributed to a reduction in patulin levels. The pulping step, where apples are crushed, resulted in the greatest decrease in patulin content from 29% to 80% of the original amount. Existing literature provides inconsistent data on how patulin leve
- Author
- Gilga Mesh
- Language
- EN