标题：A Study on the Home Canning Techniques in the Central Villages of Ankara Province and Determining of Organoleptic and Microbiological Properties of These Cans
摘要：This research has been planned to find out the techniques used home canning in the villages in Ankara Central District and to determine some qualitative characteristics of home canned samples collected from the villages by means of organoleptic and microbiological analysis. Data have been obtained by way of assessment of test form applied to 154 subjects and examination of 50 home caned food samples. According to the results of the research, 97.40% of the subjects have processed their cans in open pots. 48.00% of the subjects have filled the jars without vacuum and 1.30% have left the jars half-filled. The percentage of the subjects evacuating the air in the jar is 80.50%. The subjects timing the processing were 85.71%, 71.42% of the subjects have allowed sufficient time for processing. The percentages of the subjects observing decomposition after processing and during storage are 70.13% and 40.91% respectively. The main reason causing decomposition is cover blow by 73.14% after processing By the organoleptic analysis of a total 50 home canned food samples, 18%, 30% and 18% the samples have been considered unacceptable with regard to color, odour and general appearance respectively. Microbiological reproduction has been observed in 20% of the total 50 home canned food samples 14% and 16% of the samples have showed reproduction at 35 oC and 55 oC respectively under aerobic conditions. In 12% and 16% of the samples, reproduction has been observed at 35 oC and 55 oC respectively under anaerobic conditions.
