THERMAL DESTRUCTION OF PATULIN IN BERRIES AND BERRY JAMS

摘要

Thermal destruction rates for patulin in blackcurrant, blueberries and strawberries and berry jams made of these materials with an addition of 440 g sucrose per kg were tested. Half‐lives were calculated to be 31, 65 and 77 min for unsweetened blackcurrants, blueberries and strawberries. For sweetened berry mixtures the corresponding values were 113, 144 and 112 min, respectivel