Procesamiento de Alimentos, Alimentos Deshidratados, Congelados, Jugos y Bebidas

Establecimiento de condiciones de la mezcla de pulpa de banano (Musa paradisiaca L.) para someter a secado por aspersión

El secado por aspersión es uno de los métodos más empleados para deshidratar alimentos y prolongar su vida útil. En este trabajo se pretende determinar las cantidades óptimas de maltodextrina y goma acacia a utilizar para maximizar ºBrix y minimizar la...
Beatriz E. López M.
Luz M. Carvajal de P.
Leonidas de J. Millán C.
Universidad de Antioquia, Medellín, Colombia

Tecnologías emergentes aplicadas a la conservación de porotos (Phaseolus vulgaris L.)

La conservación de alimentos por tecnología de barreras es una alternativa de procesamiento, en la cual se aplican las técnicas de conservación tradicionales pero de una manera menos intensa, mediante una combinación de obstáculos a fin de mantener las...
Esteban F. Sluka
Elena Fernández de Rank
Susana del Valle Monserrat
Marina Susana Condorí
Osvaldo Arce
Revista de la Facultad de Ciencias Agrarias, UNCuyo, Argentina

Principles of Home Canning

Canning can be a safe and economical way to preserve quality food at home. Disregarding the value of your labor, canning homegrown food may save you half the cost of buying commercially canned food. Canning favorite and special products to be enjoyed by family and friends is a fulfilling...
National Institute of Food and Agriculture
USDA

Canning-Induced Fruit Softening and Cell Wall Pectin Solubilization in the 'Patterson' Apricot

The canning of slightly immature 'Patterson' apricot fruits leads to an immediate softening of the halves to the extent that many are of unacceptable texture. This softening occurs in conjunction with a substantial solubilization of uronic acid, -arabinose-, and galactose-rich (presumably...
Adimilson B. Chitarra
John M. Labavitch
Adel A. Kader
Journal of Food Science

Machine Hazards For the Fruit and Vegetable Preserving and Specialty Foods Manufacturing Industry

This booklet outlines safe operation of machines used in the fruit and vegetable preserving and specialty foods manufacturing industry. Safety tips, along with real accident reports, have been combined to give you a better understanding of the risks associated with this type of work. Use this...
Mitch Ricketts
Pamela Riemenschneider
Kansas State University Research and Extension

Effect of Mass on Convective Heat Transfer Coefficient During Onion Flakes Drying

In this present study an open sun and greenhouse drying of onion flakes has been performed to study the effect of mass on convective heat transfer coefficient. Three sets of experiments with total quantity of onion as 300, 600 and 900 g were done. The onion was continuously dried for 33 h both in...
Anil Kumar
G.N. Tiwari
American Journal of Food Technology

Development of Preserved Products Using Under Exploited Fruit, Wood Apple (Limonia acidissima)

The aim of study is to make preserved products using wood apple. Wood apple is the cheaper, highly nutritious and easily perishable and seasonally available fruit and it was decided to preserve for human consumption throughout the year. This study was planned to utilize the preserved wood apple by...
R. Vidhya
A. Narain
American Journal of Food Technology

Liofilización de Pitahaya Amarilla (Selenicereus megalanthus)

La liofilización es una alternativa de interés como método de conservación de alimentos, la cual permite prolongar el tiempo de vida útil manteniendo significativamente las propiedades físicas y fisicoquímicas relacionadas con su calidad. El...
Alfredo A. Ayala
Liliana Serna C.
Esmeralda S. Mosquera
Vitae, Revista de la Facultad de Química Farmacéutica, Colombia

High-Pressure and Heat Pretreatment Effects on Rehydration and Quality of Sweet Potato

The effects of high-pressure and heat pretreatments, used prior to drying, on the rehydration rate and quality of sweet potato was investigated. Sweet potato was pressurized at 200 Mpa for 5 min and heat treatment was performed at 100°C for 5 min. Three different types of pretreatments were...
S. Abe
S. Takimoto
S. Y. Yamamuro
K. Tau
F. Takenaga
K. Suzuki
M. Oda
American Journal of Food Technology

Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin

The aim this study was to optimize the deep-fat frying process in order to minimize the oil content incorporated into the food and the moisture in sweet potato chips fried in palm olein and stearin in light of the global trend to consume healthy products with low calories and oil. The process of...
L.C. Brigatto Fontes
F.G. Oliveira
F.P. Collares-Queiroz
American Journal of Food Technology