Food Processing, Dried Food, Frozen Food, Juice & Beverages

Spoilage by Alicyclobacillus Bacteria in Juice and Beverage Products: Chemical, Physical, and Combined Control Methods

Alicyclobacillus is a genus of spoilage bacteria causing contamination of juices and other beverage products that cannot easily be contaminated by other microbes because of their high acid contents. During the last 4 decades since the first species of Alicyclobacillus was isolated in 1967,...
Yue Tianli
Zhang Jiangbo
Yuan Yahong
Comprehensive Reviews in Food Science and Food Safety

Efecto de la temperatura y la concentración del jarabe de inmersión en la difusividad efectiva y aceptación sensorial en cubos de yacón (Smallanthus sonchifolius) osmodeshidratado

Se investigó el efecto sinérgico (fructo-oligosacárido y sacarosa) en distintas combinaciones de soluciones a concentraciones de 30, 35 y 40 °Brix; con temperaturas de 30, 40, y 50 °C sobre la humedad, ganancia de sólidos solubles y aceptabilidad general en t...
Alicia Gavidia
Rosa Carbajal
Lysbeth Reyna
Chueysi Hidalgo
Ciro Guevara
Julisa Cabellos
Julio Rojas
Agroindustrial Science, Universidad Nacional de Trujillo, Perú

Canning Green Chile

Because chiles are naturally low in acid, canning them requires special precautions that differ from those followed when canning high-acid fruits. Growth of micro-organisms particularly must be avoided. Some bacteria cause food spoilage, while others produce toxins that cause illness or death. For...
Nancy Flores
Mae Martha Johnson
Alice Jane Hendley
New Mexico State University

Control de calidad de conservas vegetales

En las industrias conserveras, desde la entrada de la materia prima hasta el producto final deben establecerse controles de calidad. De este modo, el RTS de Conservas Vegetales establece la obligatoriedad de que este tipo de industria cuente con un laboratorio y con el personal necesario para...
Vanesa Rodríguez Partida
Jesús Pérez Aparicio
M. Ángeles Toledano Medina
Junta de Andalucía

High-Pressure Inactivation of Enzymes: A Review on Its Recent Applications on Fruit Purees and Juices

In the last 2 decades high-pressure processing (HPP) has established itself as one of the most suitable nonthermal technologies applied to fruit products for the extension of shelf-life. Several oxidative and pectic enzymes are responsible for deterioration in color, flavor, and texture in fruit...
Snehasis Chakraborty
Neelima Kaushik
P. Srinivasa Rao
H. N. Mishra
Comprehensive Reviews in Food Science and Food Safety

Reducción de pérdida de calidad de melón (Cucumis melo) durante la congelación mediante aplicación previa de deshidratación osmótica

El propósito de este trabajo fue evaluar el efecto de un pre-tratamiento osmótico con dos niveles de humedad (85 y 75%) y el tiempo de almacenamiento sobre la pérdida de fase líquida (∆m), cambio de volumen (∆V) y luminosidad (L*) de cilindros de melón congelados...
Alejandra Bermúdez
Maritza Narváez
Martha I. Cadena
Alfredo Ayala Aponte
Revista Alimentos Hoy

Effect of process parameters on the effectiveness of osmotic dehydration of summer onion

The present study was carried out to investigate the effects of solution concentration, immersion time and temperature on the osmotic dehydration (OD) of summer onion. OD was done using sucrose, salt and combined (sucrose-salt) solution. In this study three sucrose (40,50 and 60%), five salt (5,10...
M.M. Alam
M. N. Islam
M.N. Islam
International Food Research Journal

Concentrated solar drying of tomatoes

  Fruits and vegetables are an integral part of the human diet. Many developing countries such as Tanzania experience post-harvest losses of 40%, and there is little ability to preserve and store foods for off-season consumption due to expensive or unreliable energy and a lack of access to...
Blake Ringeisen
Diane M. Barrett
Pieter Stroeve
Energy for Sustainable Development

Effect of Pre-drying, Blanching and Citric Acid Treatments on the Quality of Fried Sweet Potato Chips

  Frying of sweet potato slices is carried out to convert the roots to value added products. Frying method brings out unique flavor and texture to the products that improve their overall acceptability. The aim of this work was to determine the effect of some pretreatments on moisture, vitamin...
G. Abdulla
Gehan A. El-Shourbagy
Mahmoud Z. Sitohy
American Journal of Food Technology

Agro-industrial utilization of cactus pear

Cactus pear (Opuntia spp.) makes a valuable contribution to the food security and nutrition of people throughout the world wherever water is scarce. The plant is highly versatile and, in addition to feeding people, it is widely used for livestock feed, burned as fuel and used to protect the...
Carmen Sáenz
Horst Berger
Armida Rodríguez-Félix
Ljubica Galletti
Joel Corrales García
Elena Sepúlveda
María Teresa Varnero
Víctor García de Cortázar
Roberto Cuevas García
Enrique Arias
Candelario Mondragón
Inocencio Higuera
Cadmo Rosell
FAO