Food Processing, Dried Food, Frozen Food, Juice & Beverages

Control de Cierres en Conservas

El mantenimiento de la esterilidad en conservas alimenticias depende de la hermeticidad del cierre, ocurriendo las alteraciones por fugas principalmente por defectos en el mismo. Por ello, en la industria conservera es de obligado cumplimiento el control de calidad de los cierres. Para evaluar su...
Jesús Pérez Aparicio
Vanesa Rodríguez Partida
Junta de Andalucía. Instituto de Investigación y Formación Agraria y Pesquera

Improvement of Efficiency and Environmental Impact of a Low-Cost Food Dehydrator

  Energy use and carbon emissions are important factors in food industry and in food dehydration in particular. A low-cost, small-scale dehydrator was tested to determine the impact of ventilation waste heat recovery (VHR) on its energy efficiency and carbon footprint. Cilantro, an important...
Timothy J. Bowser
R. Scott Frazier
Raghavendra Rao Kakarala
The Open Food Science Journal

Comparación entre el secado convectivo y osmoconvectivo en la pérdida de vitamina C de Aguaymanto (Physalis peruviana) con y sin pre-tratamiento de NaOH

  En el presente estudio se evaluó la perdida de vitamina C en el secado de aguaymanto, para eso las muestras fueron separadas en dos grupos sumergiendo a uno de estos en una solución de 1.5% NaOH por 5 segundos a 80°C y al otro grupo en agua a las mismas condiciones, luego...
Victor Aredo
Ana Arteaga
Ckristhian Benites
Wagner Gerónimo
Agroindustrial Science - Universidad Nacional de Trujillo

Efecto de la proporción de naranja (Citrus sinensis), papaya (Carica papaya) y piña (Ananas comosus) en la aceptabilidad sensorial de un néctar mixto

  Se evaluó el efecto de la proporción del jugo de naranja, jugo de papaya y jugo de piña en las características sensoriales de un néctar mixto, utilizando el Diseño de Mezclas. Mediante la prueba sensorial realizada se obtuvo una mayor aceptabilidad...
Carlos Gordillo Silva
Neiver Guerrero Medina
Nardy Izáziga Luna
Brenda Laguna Pajilla
María Lázaro Saavedra
Julio César Rojas Naccha
Agroindustrial Science - Universidad Nacional de Trujillo

A comparison of the kinetics of mango drying in open-air, solar, and forced-air dryers

Mangoes are under-utilized fruits that grow naturally in many sub-Saharan African countries. At the present time most mangoes are sold fresh in local markets. There is little done to preserve them for use during the off-season. Drying is one way in which the economic potential of mangoes could be...
Donald Mercer
African Journal of Food, Agriculture, Nutrition and Development

Effect of osmotic dehydration process on the physical, chemical and sensory properties of osmo-dried cantaloupe

The objective of this research was to study the effect of osmotic dehydration process (fast osmotic dehydration; FOD and slow osmotic dehydration; SOD) on the physical, chemical and sensory properties of osmo-dried cantaloupe. First, the effect of calcium salts (calcium chloride and calcium...
N. Phisut
M. Rattanawedee
K. Aekkasak
International Food Research Journal

Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables

One of the major growth segments in the food retail industry is fresh and minimally processed fruits and vegetables. This new market trend has thus increased the demands to the food industry for seeking new strategies to increase storability and shelf life and to enhance microbial safety of fresh...
Daniel Lin
Yanyun Zhao
Comprehensive Reviews in Food Science and Food Safety

Farm Made: A Guide to On-Farm Processing for Organic Producers

  Organic management can bring many benefits to the farm. One of these is better net income. A major contributing factor to an improved bottom line is the premium that organic commands in most markets. However, as production increases and organic products go mainstream, premiums are likely to...
George Kuepper
Holly Born
Anne Fanatico
Kerr Center for Sustainable Agriculture

The effect of storage on the quality attributes of ultraviolet-irradiated and thermally pasteurised pineapple juices

The effect of storage time on the quality of ultraviolet-irradiated and thermally pasteurised pineapple juice was evaluated. The juices were irradiated with ultraviolet light (UV-C) at wavelength 254 nm (53.42 mJ/cm2, 4.918 s), thermally pasteurised at 80°C for 10 minutes and stored at 4°C...
S. L. Chia
W. D. Wan Ramli
M. A. Noranizan
S. Rosnah
International Food Research Journal

Physical and Chemical Quality Attributes of Freeze-Stored Dates

  Dates can be consumed at three stages: at the fully-ripe stage (khalal), when partially overripe (rutab), and at the fully overripe stage (tamar). Only the latter stage of dry dates i.e., tamar are traditionally stored for future consumption and processing. However, with the introduction of...
Rashid Al-Yahyai
Latifa Al-Kharusi
International Journal of Agriculture and Biology