STUDIES ON SOME PHYSICAL AND THERMAL PROPERTIES OF ANNA APPLE CULTIVAR: Processing, Technology, Baby food and Nectar Production

Apples are considered one of most popular fruits for large sector of consumers overall the world especially for cultivated Anna apple in Egypt during a few years ago. Chemical and physical properties, effect of extraction temperature, effect of freezing and frozen storage on rheological properties of Anna apple pulp during storage were carried out. The optimum temperature toinactivate the polyphenol oxidase activity was determined. Five baby food blends composed mainly from Anna apple were selected according to sensory,rheology, chemistry and bacteriological characteristics. In addition, evaluation of optimum thermal process time for selected baby food blends by using thermal parameters of pectin methyl esterase was achieved. Schedule table for optimum thermal process time at different initial and retort temperatures was constructed. Different concentrations of Anna apple nectar were manufacturing and organoliptically evaluated. Lead content in prepared nectar was determined and compared with clarified apple juice which was obtained from local market. Obtained knowledge are very important for handling and processing of food.