{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/74558"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/74558","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Effect of processing and storage conditions upon canned apple sauce headspace gas composition","abstract":"The relationships between headspace gases in canned apple sauce and storage time and temperature, food pH and consistency, and headspace vacuum and volume were studied. The apple sauce processing method used essentially duplicated commercial procedures. Canned apple sauce was stored at l00°F for 7 or 10 months, and sampled for headspace gases with a modified Zahm air tester. Procedures were developed for sampling for chromatographic analysis gas from cans with high vacuum and small headspace, and for calculating gas volumes. A minimum headspaoe hydrogen was observed in samples within the pH range 3.45-3.75, in products of consistency within the range common to the Virginia commercial apple sauce, and in cans with higher vacuum. Maximum carbon dioxide content was noted in samples having a pH value of 3.45. Samples with more fluid consistency had more headspaoe carbon dioxide than those of higher consistency. Variations in headspaoe carbon dioxide content occurred in direct proportion to headspace size, and trends could not be associated with can vacuum. Oxygen was generally 1.2-1.9 percent of the headspace gas. Carbon monoxide was present in all samples in very small amounts.","abstract_html":"The relationships between headspace gases in canned apple sauce and storage time and temperature, food pH and consistency, and headspace vacuum and volume were studied. The apple sauce processing method used essentially duplicated commercial procedures. Canned apple sauce was stored at l00°F for 7 or 10 months, and sampled for headspace gases with a modified Zahm air tester. Procedures were developed for sampling for chromatographic analysis gas from cans with high vacuum and small headspace, and for calculating gas volumes. A minimum headspaoe hydrogen was observed in samples within the pH range 3.45-3.75, in products of consistency within the range common to the Virginia commercial apple sauce, and in cans with higher vacuum. Maximum carbon dioxide content was noted in samples having a pH value of 3.45. Samples with more fluid consistency had more headspaoe carbon dioxide than those of higher consistency. Variations in headspaoe carbon dioxide content occurred in direct proportion to headspace size, and trends could not be associated with can vacuum. Oxygen was generally 1.2-1.9 percent of the headspace gas. Carbon monoxide was present in all samples in very small amounts.","abstract_has_math":false,"creators":["Krebs, Barbara S."],"institution":"Virginia Polytechnic Institute","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Food Technology","degree_department":"Food Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1963,"date_issued":"1963","date_published":"1963","updated_at":"2026-07-22T22:18:53Z","subjects":[],"languages":["en_US"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/10919/74558","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.department","label":"Department","values":["Food Technology"]},{"key":"dc:creator","label":"Author","values":["Krebs, Barbara S."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2017-01-30T21:03:04Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2017-01-30T21:03:04Z"]},{"key":"dc:date.issued","label":"Date","values":["1963"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Polytechnic Institute"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Technology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en_US"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/74558"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The relationships between headspace gases in canned apple sauce and storage time and temperature, food pH and consistency, and headspace vacuum and volume were studied. The apple sauce processing method used essentially duplicated commercial procedures. Canned apple sauce was stored at l00°F for 7 or 10 months, and sampled for headspace gases with a modified Zahm air tester. Procedures were developed for sampling for chromatographic analysis gas from cans with high vacuum and small headspace, and for calculating gas volumes. A minimum headspaoe hydrogen was observed in samples within the pH range 3.45-3.75, in products of consistency within the range common to the Virginia commercial apple sauce, and in cans with higher vacuum. Maximum carbon dioxide content was noted in samples having a pH value of 3.45. Samples with more fluid consistency had more headspaoe carbon dioxide than those of higher consistency. Variations in headspaoe carbon dioxide content occurred in direct proportion to headspace size, and trends could not be associated with can vacuum. Oxygen was generally 1.2-1.9 percent of the headspace gas. Carbon monoxide was present in all samples in very small amounts."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Effect of processing and storage conditions upon canned apple sauce headspace gas composition"]}]}],"canonical_facts":{"dc:contributor.department":["Food Technology"],"dc:creator":["Krebs, Barbara S."],"dc:date.accessioned":["2017-01-30T21:03:04Z"],"dc:date.available":["2017-01-30T21:03:04Z"],"dc:date.issued":["1963"],"dc:description.abstract":["The relationships between headspace gases in canned apple sauce and storage time and temperature, food pH and consistency, and headspace vacuum and volume were studied. The apple sauce processing method used essentially duplicated commercial procedures. Canned apple sauce was stored at l00°F for 7 or 10 months, and sampled for headspace gases with a modified Zahm air tester. Procedures were developed for sampling for chromatographic analysis gas from cans with high vacuum and small headspace, and for calculating gas volumes. A minimum headspaoe hydrogen was observed in samples within the pH range 3.45-3.75, in products of consistency within the range common to the Virginia commercial apple sauce, and in cans with higher vacuum. Maximum carbon dioxide content was noted in samples having a pH value of 3.45. Samples with more fluid consistency had more headspaoe carbon dioxide than those of higher consistency. Variations in headspaoe carbon dioxide content occurred in direct proportion to headspace size, and trends could not be associated with can vacuum. Oxygen was generally 1.2-1.9 percent of the headspace gas. Carbon monoxide was present in all samples in very small amounts."],"dc:description.degree":["Master of Science"],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["http://hdl.handle.net/10919/74558"],"dc:language.iso":["en_US"],"dc:publisher":["Virginia Polytechnic Institute"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["Effect of processing and storage conditions upon canned apple sauce headspace gas composition"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Food Technology"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute"]},"updated_at":"2026-07-22T22:18:53Z"}