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Maraschino Cherry: A Laboratory-Lecture Unit.

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Title: Maraschino Cherry: A Laboratory-Lecture Unit.
Authors: Wrolstad, Ronald E.1 ron.wrolstad@oregonstate.edu
Source: Journal of Food Science Education. Mar2009, Vol. 8 Issue 1, p20-28. 9p. 6 Diagrams, 1 Graph.
Subject Terms: *Consumer education, Cherries, Food industry, Food safety, Food handling, Food laws, Consumer protection, Microbiology
Geographic Terms: Corvallis (Or.), Oregon
Company/Entity: Oregon State University
Abstract: Oregon State Univ. has offered FST 102 “Maraschino Cherry” as a 1-credit orientation course since 1994. The maraschino cherry serves as a vehicle from which faculty give their disciplinary perspective, for example, the chemistry of the maraschino cherry, processing unit operations, microbiology and food safety, food law, sensory analysis, product development, and so on. This laboratory-lecture unit was developed to provide reference background information, including instructions for making maraschino cherries. The unit explains the functions of SO2, CaCl2, acidulants (citric or HCl), and sodium chlorite in cherry brine formulations, as well as the critical role of pH in cherry brine formulation and processing of maraschino cherries. How to estimate °Brix of sugar syrups by the Pearson square method is described. The unit gives students an understanding of the regulatory distinctions between certified colorants and colorants exempt from certification; artificial, natural, and with other natural flavors (WONF) flavorings; and additives and ingredients. A brief historical perspective of maraschino cherries is given. Study questions and suggested student projects are included. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Science Education is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Education Research Complete
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  Data: Maraschino Cherry: A Laboratory-Lecture Unit.
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  Data: <searchLink fieldCode="AR" term="%22Wrolstad%2C+Ronald+E%2E%22">Wrolstad, Ronald E.</searchLink><relatesTo>1</relatesTo><i> ron.wrolstad@oregonstate.edu</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Science+Education%22">Journal of Food Science Education</searchLink>. Mar2009, Vol. 8 Issue 1, p20-28. 9p. 6 Diagrams, 1 Graph.
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  Data: *<searchLink fieldCode="DE" term="%22Consumer+education%22">Consumer education</searchLink><br /><searchLink fieldCode="DE" term="%22Cherries%22">Cherries</searchLink><br /><searchLink fieldCode="DE" term="%22Food+industry%22">Food industry</searchLink><br /><searchLink fieldCode="DE" term="%22Food+safety%22">Food safety</searchLink><br /><searchLink fieldCode="DE" term="%22Food+handling%22">Food handling</searchLink><br /><searchLink fieldCode="DE" term="%22Food+laws%22">Food laws</searchLink><br /><searchLink fieldCode="DE" term="%22Consumer+protection%22">Consumer protection</searchLink><br /><searchLink fieldCode="DE" term="%22Microbiology%22">Microbiology</searchLink>
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  Data: <searchLink fieldCode="DE" term="%22Corvallis+%28Or%2E%29%22">Corvallis (Or.)</searchLink><br /><searchLink fieldCode="DE" term="%22Oregon%22">Oregon</searchLink>
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  Label: Abstract
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  Data: Oregon State Univ. has offered FST 102 “Maraschino Cherry” as a 1-credit orientation course since 1994. The maraschino cherry serves as a vehicle from which faculty give their disciplinary perspective, for example, the chemistry of the maraschino cherry, processing unit operations, microbiology and food safety, food law, sensory analysis, product development, and so on. This laboratory-lecture unit was developed to provide reference background information, including instructions for making maraschino cherries. The unit explains the functions of SO2, CaCl2, acidulants (citric or HCl), and sodium chlorite in cherry brine formulations, as well as the critical role of pH in cherry brine formulation and processing of maraschino cherries. How to estimate °Brix of sugar syrups by the Pearson square method is described. The unit gives students an understanding of the regulatory distinctions between certified colorants and colorants exempt from certification; artificial, natural, and with other natural flavors (WONF) flavorings; and additives and ingredients. A brief historical perspective of maraschino cherries is given. Study questions and suggested student projects are included. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Science Education is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=ehh&AN=35818281
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        Value: 10.1111/j.1541-4329.2008.00065.x
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        Text: English
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        Type: general
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      – SubjectFull: Food industry
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      – SubjectFull: Food safety
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      – SubjectFull: Food handling
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      – SubjectFull: Microbiology
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      – SubjectFull: Corvallis (Or.)
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      – SubjectFull: Oregon State University
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      – TitleFull: Maraschino Cherry: A Laboratory-Lecture Unit.
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              Text: Mar2009
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