Scientific Research | FOOD AND AGRO-BASED TECHNOLOGIES
Organization Name: Central Building Research Institute
Product Description: Information Not Available
NA
Current Stage: Commercialised.
Training Required: NA
Cherry fruit already stored in chemical brine is thoroughly washed in running water to remove excess sulphur dioxide. It is subjected to secondary bleaching with chlorite solution to make it brilliant white. The fruit is dyed with erythrosine and colour fixed through pH control. Syrup treatment is provided by gradually increasing the sugar concentration to 65o brix while maintaining the pH. The product is canned and sterilised.
Information Not Available