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

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

Studies on Debittering of Sweet Orange Juice

  Sweet orange is the important citrus fruit crop grown throughout the world; it contributes 71 per cent of the total citrus fruit production. Fresh juice of sweet orange is refreshing, thirst quenching and energizing drink that improves health and nutritional requirements. It provides 45 kcal...
A.N. Siddiqui
D.N. Kulkarni
K.D. Kulkarni
M.Z. Mulla
World Journal of Dairy & Food Sciences

Optimización de las condiciones de deshidratación osmótica de espárrago (Asparragus officinalis) utilizando la metodología de superficie de respuesta

Se realizó un Screening utilizando un diseño factorial fraccionado, las variables independientes fueron la concentración de NaCl (4 – 20%), temperatura (20 – 50°C), tiempo de inmersión (10 – 300 min), velocidad de agitación (0 – 150...
David Torres Celis
Daniel Salvador Rodríguez
Roger Baltazar Flores
Raúl Siche
Agroindustrial Science, Universidad Nacional de Trujillo, Perú

Development of frozen-fried yam slices: optimization of the processing conditions

The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those used for potatoes. The industrial process of production of frozen French fries traditionally...
Y Touré
C Nindjin
Y Brostaux
GN Amani
M Sindic
African Journal of Food, Agriculture, Nutrition and Development