Alimentos Deshidratados

Osmotic Dehydration as a Factor in Freezing of Tomato

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Autores: 
P. Chottanom
Autores: 
M. Srisa-ard
Editora: 
American Journal of Food Technology
Año: 
2011

Osmotic Dehydration of Fruits and Vegetable

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Autores: 
Diana Behsnilian
Autores: 
Walter E.L. Spiess
Editora: 
IUFoST 13th World Congress of Food Science & Technology

Irradiation and Packaging-Food Safety Aspects and Shelf Life Extension of Solar Dried Garlic (Allium sativum) Powder

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Autores: 
Amal Nizakat Bibi
Autores: 
Amal Badshah Khattak
Autores: 
Aurang Zeb
Autores: 
Zahid Mehmood
Editora: 
American Journal of Food Technology
Año: 
2008

Effect of Infusion Method and Parameters on Solid Gain in Blueberries

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In order to obtain optimal processing conditions for producing infused blueberries with high solid gain, we investigated the infusion characteristics of blueberries under various processing parameters in sugar solutions with 1:1 ratio of solution and berries. Static batch constant concentration infusion and dynamic batch infusion (DBI) were tested as the alternative operations for the traditional static batch infusion.

Autores: 
Junling Shi
Autores: 
Zhongli Pan
Autores: 
Tara H. McHugh
Autores: 
Edward Hirschberg
Editora: 
Food and Bioprocess Technology
Año: 
2009

Microwave/Vacuum Drying of Cranberries (Vacccinium macrocarpon)

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Mechanically pretreated (cut) and osmotically dehydrated cranberries (Vaccinium macrocarpon) were dried using microwaves (MW) under subatmospheric pressure. Two MW modes were tested (continuous and pulsed), two combinations of pulsed MW mode (30 sec on/30 sec off, 30 sec on/45 sec off) and three MW power levels (1.00, 1.25 and 1.50 W g-1 of initial sample mass). Three vacuum levels were compared one to another (3.4, 18.6 and 33.8 kPa of absolute pressure).

Autores: 
P.S. Sunjka
Autores: 
V. Orsat
Autores: 
G.S.V. Raghavan
Editora: 
American Journal of Food Technology
Año: 
2008

Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating

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We evaluated the finished product quality and infrared (IR) drying characteristics of fresh and sugar-infused blueberries dried with a catalytic infrared (CIR) dryer. IR drying tests were conducted at four product temperatures (60, 70, 80, and 90 °C) to evaluate the drying rate and the color and texture of the finished product. Fresh blueberries dried with convective hot air drying at 60 °C were used as control for comparison.

Autores: 
Junling Shi
Autores: 
Zhongli Pan
Autores: 
Tara H. McHugh
Autores: 
Delilah Wood
Autores: 
Edward Hirschberg
Autores: 
Don Olson
Editora: 
Swiss Society of Food Science and Technology
Año: 
2008

Effects of different pre-treatments on energy consumption during freeze drying of pineapple pieces

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Osmotic dehydration and microwave heating were combined with freeze-drying to obtain dehydrated pineapple. The effects of combined technologies on energy consumption, drying time and kinetics were analyzed. It was generally observed that the processes that include osmotic dehydration reduced the sublimation kinetics, but showed low consumption of energy during the whole dehydration process.

Autores: 
José Mauricio Pardo
Autores: 
Dolly Andrea Leiva
Editora: 
Interciencia
Año: 
2010

Organic Fruits and Vegetables from the Tropics

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Market, Certification and Production Information for Producers and International Trading Companies

For some people organic agriculture is “farming without chemical fertilizers and pesticides”. This is short and concise, but misses important characteristics. Organic agriculture follows the logic of a living organism in which all elements (soil, plants, farm animals, insects, the farmer etc.) are closely linked with one other. Organic farming therefore must be based on a thorough understanding and clever management of these interactions and processes.

Autores: 
UNCTAD
Editora: 
United Nations Conference on Trade and Development
Año: 
2003

Secado de uchuva (Physalis peruviana L) por aire caliente con pretratamiento de osmodeshidratación

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En este trabajo se determinan las condiciones de temperatura más favorables para un proceso de secado de uchuva (Physalis peruviana L) con aire caliente, con deshidratación osmótica (DO) como pretratamiento, utilizando una solución de sacarosa de 70° Brix a 40°C durante 16 horas. Se realiza un seguimiento de la degradación de β-caroteno con el tiempo y la temperatura.

Autores: 
Adriana M. Castro
Autores: 
Ligia Rodríguez
Autores: 
Edgar M. Vargas
Editora: 
Universidad de Antioquia, Medellín, Colombia
Año: 
2008

Influence of storage conditions on freeze-dried apple fortified with vitamin E

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The effect of different storage conditions (temperature: 4, 20 and 30 °C; time: 30, 60, 90 and 180 days; package: with and without vacuum), is evaluated in terms of the stability of vitamin E, color and texture of freeze-dried apple fortified with vitamin E, using matrix engineering as a methodology for obtaining functional foods. The vitamin’s quantification was carried out using gas chromatography.

Autores: 
Misael Cortés R.
Autores: 
Amparo Chiralt B.
Autores: 
Héctor Suarez M.
Editora: 
Universidad de Antioquia, Medellín, Colombia
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