Food Processing

all related to food processing, food science and food industry

Rice Fortification in Developing Countries: A Critical Review of the Technical and Economic Feasibility

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The USAID Micronutrient and Child Blindness Project collaborated with the Institute of Food Technologists (IFT) to conduct an assessment of rice fortification in China, Costa Rica, the Philippines, and the United States. These countries illustrate various contexts for rice fortification including high versus low per capita rice consumption, net exporter versus net importer of rice, mandatory versus voluntary fortification, and national scale versus limited fortification.

Authors: 
Sajid Alavi
Authors: 
Betty Bugusu
Authors: 
Gail Cramer
Authors: 
Omar Dary
Authors: 
Tung-Ching Lee
Authors: 
Luann Martin
Authors: 
Jennifer McEntire
Authors: 
Eric Wailes
Publisher: 
Institute of Food Technologists
Year: 
2008

Vacuum Frying for Fruit Crispy Processing

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Vacuum frying is a suitable processing method for the production of high quality fruit crispy. With this technology, fruits which are abundant and sometimes wasted at harvest season, can be processed and still have high selling price. The vacuum frying technology produces fruit crispy with original color and fruit aroma and an ideal crispy texture. The crispiness is obtained because the process of moisture content reduction in the fruit occurs gradually.

Authors: 
Jakarta Assessment Institute for Agricultural Technology
Publisher: 
Food and Fertilizer Technology Center (FFTC)
Year: 
2005

Simple Plum Jam Processing Technology

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In Vietnam, ethnic minorities in the northern mountainous areas grow plum using the variety Prunus trifolium. The methodology of plum jam processing at the household level was developed to help farmers produce good quality plum jam that could be used for the whole year or can be sold in the market for additional income.

Authors: 
National Agriculture Extension Center, Vietnam
Publisher: 
Food and Fertilizer Technology Center (FFTC)
Year: 
2004

Processing of Nata De Piña

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Pineapple is a well-known fruit and can be found abundant in traditional markets, especially during harvest season. Consumers are fond of this fruit not only because of its delicious taste, but also because of its high vitamin and calorie content which is good for the health. Pineapple is often consumed as fresh fruit as well as processed food and beverages.

Authors: 
West Kalimantan Assessment Institute for Agricultural Technology
Publisher: 
Food & Fertilizer Technology Center
Year: 
2005

Processing of Banana Flour

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Banana fruit is a horticultural commodity that can be processed and preserved to expand its marketing value. Various processed banana products have already been developed, such as, sun-dried banana and banana crispy. A new product with a potential commercial value is the banana flour made from fresh and ripe banana.

Authors: 
South Kalimantan Assessment Institute for Agricultural Technology
Publisher: 
Food and Fertilizer Technology Center (FFTC)
Year: 
2005

Processing Cassava into Flour for Human Food

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Cassava (Manihot esculenta Crantz.) is one of the most important cash crops in Thailand. It is planted in about 1.2 million hectares, producing 17.7 million mt each year. About 50- 60% of this production serves as a raw material for cassava chips and pellets. These are exported to be mixed into livestock feeds, mainly to the European Common Market and some countries in Asia.

Authors: 
Jinnajar Hansethsuk
Publisher: 
Food & Fertilizer Technology Center
Year: 
2003

Leavened Bread and Donut Made of Rice Flour

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Authors: 
National Institute of Agricultural Science and Technology, Korea
Publisher: 
Food & Fertilizer Technology Center
Year: 
2004

Small-Scale Food Processing Enterprises in Malaysia

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Authors: 
Ghani Senik
Publisher: 
Food Technology Research Station MARDI, Malaysia,
Year: 
1995

Development of Cottage Food Processing Enterprises in Rural Taiwan

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The "Development of Cottage Food Processing Enterprises in Taiwan's Rural Villages" is a project which has been sponsored by the government for the past two decades. It has three objectives:

  • To solve the problem of a seasonal surplus of vegetables and fruits, and balance supply and demand;
  • To enhance the technology of crop processing, and the market value of products,
  • To develop local food specialties.
Authors: 
Shin-Bong Lin
Publisher: 
Food & Fertilizer Technology Center
Year: 
1995

Fruit-Flavored Soybean Milk

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Authors: 
Department of Agriculture, Thailand
Publisher: 
Food and Fertilizer Technology Center (FFTC)
Year: 
2005
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