Procesamiento de Alimentos
1. Description of the plant
2. Soil and climate suitable for pineapple development
3. Preparation of the land
5. Maintenance and phytosanitary protection
6. Financial information
7. Pineapple consumption and processing methods
9. Additonal information
Impact of Ripening Stage and Drying on Selected Quality Attributes of Apple Mango Cubes and Leathers
Optimización Experimental del Proceso de Liofilización de Uchuva Adicionada con Componentes Activios por Impregnación al Vacío
Fruit and vegetable production and consumption in Asia and the Pacific region have shown a marked upward trend over the past several years. Rising consumer demand in the region has come with greater awareness of food safety issues and increased need for convenience and quality. The fresh-cut produce sector has responded to these demands, and is currently at different stages of development across the region.
The purpose of this study was to isolate wild yeast strains present in different fruits (apple, orange and banana) and to determine the yeast growth and the amount of alcohol production at various glucose concentrations. Three fruits namely apple, banana and orange were selected as natural sources for yeast isolation. Medium used for isolation of yeast from fruits was consisting of 50 glucose, 3 malt extract, 3 yeast extract, 5 peptone and 15g/L agar. For fermentation MGYP medium used with different glucose concentrations of 5, 10, 30, 50 and 70g/L.