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

Development of a New Superheated Steam System with Micro Water Droplet and Its Application for Blanching of Potato

  Applications of superheated steam for food processing have been studied in recent years with several advantages. A new oven system, which generates superheated steam with micro droplets of hot water (Aqua-gas), was achieved spraying heated water into a heating chamber filled with the...
S. Isobe
I. Sotome
Y. Ogasawara
13th World Congress of Food Science & Technology

Principles and Practices of Small- and Medium-Scale Fruit Juice Processing

    This bulletin presents both theoretical and practical information on the processing of fruit and vegetable juices, thus offering the reader both the principles and practices of small and medium-scale fruit juice processing. While large-scale juice processing is the subject of many...
R.P. Bates
J.R. Morris
P.G. Crandall
FAO

Empowering Agriculture: Energy options for horticulture

  This guide has been prepared for use by USAID and its partners to assist local horticulture producers in identifying the electrical, mechanical (shaft horsepower), and thermal requirements for various stages of the horticulture process and to assist these producers in selecting suitable...
Simone Lawaetz
Sharon Murray
Lisa Kitinoja
James Thompson
Jerome Weingart
Steev Lynn
Carl Bielenberg
USAID
  This guide has been prepared for use by USAID and its partners to assist local horticulture producers in identifying the electrical, mechanical (shaft horsepower), and thermal requirements for various stages of the horticulture process and to assist these producers in selecting suitable...
Simone Lawaetz
Sharon Murray
Lisa Kitinoja
James Thompson
Jerome Weingart
Steev Lynn
Carl Bielenberg
USAID

Composición de las oleorresinas de dos variedades de ají picante (habanero y tabasco) obtenidas mediante lixiviación con solventes orgánicos

  Se comparó la composición de la oleorresina de dos variedades de ají picante extraída con dos disolventes orgánicos. Se tomó material seco y se sometió a extracción. Las oleorresinas resultantes fueron concentradas para calcular el...
Mauricio Restrepo Gallego
Natalia Llano Ríos
Carlos Enrique Fonseca Echeverri
Revista Alimentos Hoy

La Guía de Secado Solar por las Frutas en Totogalpa, Nicaragua

  El secado solar es una técnica de preservación de la comida que ha sido practicado por miles de años. Las frutas y verduras secadas proveen casi el mismo valor nutricional como sus contrapartes frescas y se pueden almacenar por periodos de tiempo más largos....
D-Lab UC Davis
UC Davis

Guide for Solar Fruit Drying in Totogalpa, Nicaraga

  Solar drying is a food preservation technique that has been practiced for thousands of years. Dried fruits and vegetables provide almost the same nutritional value of their fresh counterparts and can be stored for longer periods of time. Solar drying also creates stable income and job...
D-Lab, UC Davis for Grupo Fenix, UNI and the Solar Women of Totogalpa
UC Davis

The effect of average storage temperature, and temperature fluctuation on the rate of moisture migration in a model frozen food

  When frozen food is stored for an extended period, signs of moisture migration are frequently evident. In this study a model frozen food (frozen starch gel cylinders) has been stored at average temperatures of -12, -15, -18, and -20oC. These temperatures are the result of cycling storage at...
D.S. Reid
L. Perez-Albela
IUFoST

Influence of Different Drying Methods and Storage on the Quality of Indian Spinach (Basella rubra L.)

  This study reports the effects of drying methods on nutrient retention in a leaf vegetable during storage. The leaves of Indian Spinach were dried to 3.50-4.0% moisture content in the sun (35°), shade (28°C) and oven (45°C) and then stored in polyethylene wrappers. Their moisture...
O.O. Oladele
A.T. Aborisade
American Journal of Food Technology

Starch Gelatinization, Total Bacterial Counts and Sensory Evaluation of Deep Fried Cassava Balls (Akara-Akpu)

  Two frying variables (Oil temperature and frying time) at three levels each, were studied to determine effects on degree of starch gelatinization, consumer response and microbial quality of fried cassava balls (Akara-akpu). Results showed that the degree of starch gelatinization of Akara-...
C.E. Chinma
M.A. Igyor
American Journal of Food Technology