Tecnología de Procesos
Comparación entre el secado convectivo y osmoconvectivo en la pérdida de vitamina C de Aguaymanto (Physalis peruviana) con y sin pre-tratamiento de NaOH
Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables
The effect of storage on the quality attributes of ultraviolet-irradiated and thermally pasteurised pineapple juices
The boiling water bath method of home canning is recommended for processing high-acid foods. The pH is the measurement of how acidic a food is: Foods with a 4.6 pH or less are considered high-acid, and foods with more than a 4.6 pH are considered low-acid.
The moisture content variation in fruit dried in I concurrent flow tunnel dehydrators is dependent upon the uniformity of the air flow entering the wet end of the tunnel. Improvements in dehydrator performance were obtained by using a flow diverter and turning vanes to produce a more uniform flow distribution and thereby reduce the moisture content variation. Experiments conducted in prune tunnel dehydrators indicate that the modification can reduce the range in final fruit moisture content by approximately 40%
Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks
Influencia de la presión y temperatura en el proceso de clarificación de jugo de kiwi (Actinidia deliciosa) por filtración al vacío