Tecnología de Procesos

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

Preservation of fruit and vegetables

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This Agrodok is meant to be a practical manual giving a review of the simple techniques used to preserve fruits and vegetables.

Autores: 
Ife Fitz James
Autores: 
Bas Kuipers
Editora: 
Agromisa Foundation
Año: 
2003

Technical Elements of New and Emerging Non-Thermal Food Technologies

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Traditional food-processing technologies such as freezing, canning, and drying rely on heating or cooling operations. Although these technologies have helped to ensure a high level of food safety, the heating and cooling of foods may contribute to the degradation of various food quality attributes. The colour, flavor, and texture of foods processed solely by heating may be irreversibly altered.

Autores: 
R. Paul Singh
Autores: 
Ahmed E. Yousef
Editora: 
FAO
Año: 
2001

Vacuum Frying for Fruit Crispy Processing

5
Promedio: 5 (1 vote)
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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.

Autores: 
Jakarta Assessment Institute for Agricultural Technology
Editora: 
Food and Fertilizer Technology Center (FFTC)
Año: 
2005

Processing of Banana Flour

3
Promedio: 3 (1 vote)
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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.

Autores: 
South Kalimantan Assessment Institute for Agricultural Technology
Editora: 
Food and Fertilizer Technology Center (FFTC)
Año: 
2005

Processing Cassava into Flour for Human Food

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Promedio: 3 (1 vote)
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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.

Autores: 
Jinnajar Hansethsuk
Editora: 
Food & Fertilizer Technology Center
Año: 
2003

Leavened Bread and Donut Made of Rice Flour

5
Promedio: 5 (1 vote)
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Autores: 
National Institute of Agricultural Science and Technology, Korea
Editora: 
Food & Fertilizer Technology Center
Año: 
2004
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