Procesamiento de Alimentos, Alimentos Deshidratados, Congelados, Jugos y Bebidas

Peroxidase and Lipoxygenase Influence on Stability of Polyunsaturated Fatty Acids in Sweet Corn (Zea mays L.) during Frozen Storage

The effect of blanching treatments and packaging material son lipoxygenasa (LOX) and peroxidase (POD) activity and fatty acid stability of two cultivars of sweet corn (Jubilee and GH-2684) were evaluated during 9 mo storage at -20°C. Complete inactivation of LOX and POD was obtained with 9 and...
L.E. Rodriguez-Saona
D.M. Barrett
D.P. Selivonchick
Journal of Food Science

Desarrollo preliminar de descriptores para el análisis sensorial de ajos desecados y liofilizados

El polvo de ajo (Allium sativum L.) es una alternativa para conservar en el tiempo sus propiedades sensoriales y prolongar su vida útil como alimento procesado. En la actualidad, no existe una definición clara de las propiedades sensoriales que caracterizan el ajo ni de las t...
Elena Coste
Alejandra Picallo
Mónica Bauzá
María Sance
Universidad Nacional de Cuyo

Determining Slice Thickness of Banana (Musa spp.) for Enclosed Solar Drying using Solar Cabinet Dryer under Ethiopian Condition

The present study was executed to determine optimum thickness of banana slice for enclosed solar drying and to evaluate the Natural Resource Institute (NRI)-modified local Kawanda solar cabinet dryer under Ethiopian condition. In this study, six slice thicknesses of banana and NRI-modified solar...
M. Wakjira
D. Adugna
G. Berecha
American Journal of Food Technology

Pickled Products

Pickle products add spice to meals and snacks. The skillful blending of spices, sugar and vinegar with fruits and vegetables gives crisp, firm texture and pungent, sweet-sour flavor. Various types of pickle products can be made depending on the ingredients used and the methods of preparation....
Judy A. Harrison
Elizabeth L. Andress
University of Georgia

Development and Fabrication of Pineapple Rolled Tart Machine

A pineapple rolled tart machine is required in the manufacturing of pineapple rolled tart. In this research, a machine that would reduce processing time and operating cost and that would be affordable for small-scale industries was designed. The machine was tested at different screw rotating...
Pua Ming Yee
Rosnah Shamsudin
Azman Hamzah
Johari Endan
American Journal of Food Technology

Drying Fruits and Vegetables

Food drying is one of the oldest methods of preserving food for later use. It can either be an alternative to canning or freezing, or compliment these methods. Drying foods is simple, safe and easy to learn. With modern food dehydrators, fruit leathers, banana chips and beef jerky can all be dried...
Judy A. Harrison
Elizabeth L. Andress
University of Georgia

Production of crystallized fruit from watermelon rind

The aim of this work was to produce crystallized fruit from watermelon rind. The following procedure was developed: the outer peel was removed; the material was sliced into 7 mm cubes, blanched for, 0, 5 and 10 minutes, and then treated with 10% sodium chloride solution. This product was treated...
Mauro Gontero
Adriano Brandelli
Caciano Zapata Noreña
Ciencia e Investigación Agraria

Freezing Vegetables

Freezing is an excellent way to preserve fresh vegetables at home. Freezing does not sterilize food; the extreme cold simply retards growth of microorganisms and slows down changes that affect quality or cause spoilage in food. The quality of frozen vegetables depends on the quality of the...
Judy A. Harrison
Elizabeth L. Andress
University of Georgia Cooperative Extension

Optimización de un preparado sólido de fibra dietaria a partir de diferentes residuos de frutas

Se presenta un procedimiento para optimizar las características fisicoquímicas y nutricionales de varias fuentes de fibra dietaria, procesadas como comprimidos. El término optimización se refiere a la utilización de una serie de técnicas matemá...
Oscar Flórez A.
Orfilia Román M.
Olga L. Martínez
Lucía Gutiérrez E.
Gilma B. Medina
Universidad de Antioquia

Osmotic Dehydration as a Factor in Freezing of Tomato

The objectives of this study were to investigate the influence of osmotic solutions and their concentration on mass transfer and observe any effect on lycopene content, color and melting temperature (Tm) of tomatoes. The tomato pieces were osmosed in maltose (35, 50%), sucrose (35, 60%) and...
P. Chottanom
M. Srisa-ard
American Journal of Food Technology