Event Title

Use of the Refractometer to Measure Effects of Preservation Techniques on oBrix; An Indicator of Vegetable Quality

Presenter Information

Hannah Mbungu, Andrews University

Location

Buller Hall

Start Date

2-26-2016 2:30 PM

End Date

2-26-2016 4:00 PM

Description

Over the years, food preservation techniques have evolved. This study examined the effects of two preservation techniques on vegetable quality represented in oBrix values (soluble sucrose solution). A refractometer was used to measure produce quality for raw, canned and frozen carrots, kale and beets from two local markets. oBrix values were measured over time. Canning had the greatest effect on lowering oBrix values overtime vs freezing (-60% change vs -29.2% change respectively). After three months, frozen beets maintained the highest produce quality and least percent change compared to carrots and kale (11.6 vs. 7.1 vs. 2.6 oBrix respectively). Preservation appears to effect produce quality.

Acknowledgments

Dr. Sherine Brown-Fraser

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Feb 26th, 2:30 PM Feb 26th, 4:00 PM

Use of the Refractometer to Measure Effects of Preservation Techniques on oBrix; An Indicator of Vegetable Quality

Buller Hall

Over the years, food preservation techniques have evolved. This study examined the effects of two preservation techniques on vegetable quality represented in oBrix values (soluble sucrose solution). A refractometer was used to measure produce quality for raw, canned and frozen carrots, kale and beets from two local markets. oBrix values were measured over time. Canning had the greatest effect on lowering oBrix values overtime vs freezing (-60% change vs -29.2% change respectively). After three months, frozen beets maintained the highest produce quality and least percent change compared to carrots and kale (11.6 vs. 7.1 vs. 2.6 oBrix respectively). Preservation appears to effect produce quality.