Alimentos Deshidratados

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

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amerjourfoodtech.gifThe 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 performed: heat treatment, heat treatment after high-pressure treatment and high-pressure treatment after heat treatment.

Autores: 
S. Abe
Autores: 
S. Takimoto
Autores: 
S. Y. Yamamuro
Autores: 
K. Tau
Autores: 
F. Takenaga
Autores: 
K. Suzuki
Autores: 
M. Oda
Editora: 
American Journal of Food Technology
Año: 
2010

Preservation by reduction of water content: drying/dehydration and concentration

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Micro-organisms in a healthy growing state may contain in excess of 80% water. They get this water from the food in which they grow. If the water is removed from the food it also will transfer out of the bacterial cell and multiplication will stop. Partial drying will be less effective than total drying, though for some micro-organisms partial drying may be quite sufficient to arrest bacterial growth and multiplication.

Autores: 
Mircea Enachescu Dauthy
Editora: 
FAO Agricultural Services Bulletin
Año: 
1995

Improving the Operation of a Commercial Mango Dryer

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Mangoes are an important commercial crop in many tropical countries. The drying of mangoes is an ideal value-added opportunity for processors in many developing countries because the processing requirements are relatively non-capital intensive. In addition, there is a ready market for the product both domestically and in the export trade.

Autores: 
Donald G. Mercer
Autores: 
Robert Myhara
Editora: 
International Union of Food Science and Technology
Año: 
2008

Food Dehydration Options

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Autores: 
Katherine L. Adam
Editora: 
ATTRA Publication
Año: 
2004

Solar Drying in Developing Countries: Possibilities and Pitfalls

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This paper examines, questions, and challenges the feasibility of using solar drying at the individual farm level for food preservation. Solar drying of tomatoes is used as an example. Factors blocking the widespread uptake of food processing technologies and envisioned short-comings of the adaptation of these technologies to local economies are also discussed.

Autores: 
Donald G. Mercer
Editora: 
International Union of Food Science and Technology
Año: 
2008

Fruit and vegetable processing

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The publication starts with describing the general properties of fruits and vegetables, their chemical composition and nutritional values. Following a presentation of the factors that affect the deterioration of fruits and vegetables, various methods, traditional as well as modern for preservation of foods are presented. Auxiliary materials used in the preparation of fruit and vegetable products as well as adequate packaging materials are discussed.

Autores: 
Mircea Enachescu Dauthy
Editora: 
FAO
Año: 
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.
Autores: 
Shin-Bong Lin
Editora: 
Food & Fertilizer Technology Center
Año: 
1995
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