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

Packaging of Agricultural Products

  This booklet is intended to be a practical manual that describes methods and materials that can be used by small-scale producers in developing countries to package agricultural products. It covers foods that are grown and/or processed on farms and then transported to wholesale markets or...
Peter Fellows
Agromisa , CTA

Setting up and Running a Small Fruit or Vegetable Processing Enterprise

  If you are interested in starting up a business, food processing offers an excellent opportunity to generate income using locally available resources. Focusing on the establishment of such a business using fruits and vegetables, this detailed and informative manual covers topics such as:...
Barrie Axtell
Peter Fellows
Joseph Hounhouigan
Peggy Oti-Boateng

Comparison of Different Cooling Methods for Extending Shelf Life of Postharvest Broccoli

  This study aimed to investigate and compare the effects of vacuum cooling, cooling water and cold room methods on the shelf life of broccoli. The experiments were divided into four groups: vacuum cooling (A), ice-water cooling (B), cold room cooling (C) and control. The cooling rate and...
Ding Tian
Liu Fen
Ling Jiangang
Kang Mengli
Yu Jingfen
Ye Xingqian
Liu DongHong
International Journal of Agricultural and Biological Engineering

Norma para las Fresas Congeladas Rapidamente

  Esta norma se aplicará a las fresas congeladas rápidamente (excluido el puré de fresas congelado rápidamente) de las especies Fragaria grandiflora L. y Fragaria vesca L., según se defi-nen a continuación, destinadas al consumo directo sin una...
Food and Agriculture Organization
Food and Agriculture Organization

Impact of Hot Water Soaking on Antioxidant Enzyme Activities and Some Qualities of Storage Tomato Fruits

  Mature-green tomato fruits were soaked in hot water for 10 minutes at 35, 40, 45 or 50°C and then stored at 13°C for 20 days. Untreated fruits were soaking with tap water (22°C). The study showed that exposing fruit to hot water influenced peroxidase (POD) and catalase (CAT)...
P. Boonkorn
International Food Research Journal

Freezing Vegetables: Mississippi State University Extension

  For Quality Frozen Vegetables Get vegetables from the garden into the freezer as quickly as possible to preserve the quality of the food. Fresh, tender vegetables are best for freezing. The fresher the vegetables when frozen, the better your product. First Steps: Begin most vegetables with...
Brent Fountain
Mississippi State University Extension

Effect of Hot-Air Drying Temperature on the Polyphenol Content and the Sensory Properties of Cocoa Beans

  Several studies have been reported on the potential health benefits of cocoa polyphenols. However, heat treatment on cocoa beans during drying has an inhibitory effect on the retention of its polyphenols. The polyphenol degradation mechanism due to heating is scarcely reported in literatures...
Abhay S.M
Hii C.L
Law C.L
Suzannah S
M. Djaeni
International Food Research Journal

Secado Solar, Valor Agregado para Pequeños Productores de Oregano en el Alto Valle de Río Negro, Argentina

  El consumo de hierbas aromáticas viene registrando un sostenido aumento a nivel mundial en los últimos años, especialmente en los países desarrollados. Las hierbas aromáticas deshidratadas se usan en alimentos; se comercializan en forma de condimentos o...
Claudia Moreno
Hugo Curzel
Mariconda Laura
Biec Marisa
Revista Iberoamericana de Tecnología Postcosecha

Freezing Fruits

  You can freeze most fruits, but the quality of the frozen product depends on the kind of fruit, stage of maturity, and type of pack. Select firm, evenly ripe fruit of the right variety for freezing. Freeze fruit that has a good flavor and color and is at peak ripeness for eating. Freezing...
Mississippi State University Extension
Mississippi State University Extension

Investigation of Yield Regulation of Red Grapes on the Concentration of Some Crucial Wine Components

  An essential concept of making quality wine is that the quality comes from the vineyard. The dissolved materials and components determine the value of wine. Their amount and proportion are essentially influenced by grape variety, terroir, the way of cultivation, weather conditions, grape...
Kinga K. Rácz
Miklós Kállay
Nóra Bakos-Barczi
László Rácz
Csaba Csutorás
Scientific Research Publishing