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J Food Sci Technol. Oct;51(10) doi: /s Epub Jun 6. Heat penetration characteristics and physico-chemical.

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Jun 6, This paper discusses the physico-chemical properties, heat penetration characteristics and sensory properties of in-pouch processed kheer as.

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Description:In-pouch temperature and time profile was monitored during the complete sterilization cycle Patashnik In-pouch processed kheer, Rotary retort, TBA value, Fo value, Rice-to-milk solids ratio Introduction The manufacture of indigenous milk products is confined mainly to the non-industrial sector in India. It was set at Food can be cooked faster in flexible pouches than in tin cans due to faster heat transfer rates. Various Fo values Conventionally prepared kheer has a dark creamish colour as a result of prolonged cooking of rice grains in milk, which normally takes approximately one hour depending on the type of rice and the quantity of the product required to be made.

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