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

Drying Characteristics of Loquat Slices Using Different Dehydration Methods by Comparative Evaluation

  The objective of this research was to evaluate the impact of four drying methods namely, hot air (HA), solar drying (SD), halogen oven drying (HO) (at 80 and 90°C) and Refractance window drying (RWD) (at 80 and 90°C) on chemical components, physicochemical, physical properties, color...
F. Samia El-Safy
World Journal of Dairy & Food Sciences

Efecto de la Osmodeshidratación Sobre el Contenido de Antocianinas y Capacidad de Rehidratación de Arándanos (Vaccinium corymbosum L.) Liofilizados

  El objetivo de esta investigación fue evaluar el efecto de la osmodeshidratación como pretratamiento a la liofilización sobre el contenido de antocianinas en el arándano (Vaccinium corymbosum L.) y su capacidad de rehidratación. Se utilizó el dise...
Hubert Arteaga
Mario Espinoza
Julio Aguilar
Elvia Gómez
Jhonatan Cabanillas
Miguel Santa Cruz
Escuela de Ingeniería Agroindustrial

Efecto del Curado Sobre las Propiedades Térmicas del Almidón de Camote (Ipomoea batatas L.)

  Se evaluó el efecto de la temperatura (29, 32 y 35ºC) y del tiempo (2, 4 y 6 días) de curado, a humedades relativas de 85 a 95%, sobre las propiedades térmicas de los almidones de camote, variedad INA-100, cuyas raíces estuvieron 50 días almacenadas...
Laura Linares
Milber Ureña
Jenny Ruales
Escuela de Ingeniería Agroindustrial
  Se evaluó el efecto de la temperatura (29, 32 y 35ºC) y del tiempo (2, 4 y 6 días) de curado, a humedades relativas de 85 a 95%, sobre las propiedades térmicas de los almidones de camote, variedad INA-100, cuyas raíces estuvieron 50 días almacenadas...
Laura Linares
Milber Ureña
Jenny Ruales
Escuela de Ingeniería Agroindustrial

Efecto del Tiempo de Congelación en la Capacidad de Rehidratación de la Pitahaya Amarilla (Selenicereus megalanthus) Liofilizada

  En la investigación se determinó el efecto del tiempo de congelación en la capacidad de rehidratación de la pitahaya amarilla (Selenicereus megalanthus) liofilizada, se congelo las muestras a -10 °C, y se ensayaron cuatro tiempos; 6, 9, 12 y 15 horas, La...
Polito Michael Huayama Sopla
Idelso Tirado Uriarte
Universidad Nacional de Trujillo

Chia (Salvia hispanica L.) Oil Extraction Using Different Organic Solvents: Oil Yield, Fatty Acids Profile and Technological Analysis of Defatted Meal

  The aim of this study was to extract oil from the seeds of Chia (Salvia hispanica L.) using different solvents (ethyl acetate, isopropanol and n-hexane) and varying the seed to solvent ratio. The fatty acids profiles of the oils were determined and technological analysis of the defatted meal...
C. Silva
V.A.S. Garcia
C.M. Zanette
International Food Research Journal

Vacuum Packed Chilled Foods

  Who should read this? If you make, re-pack or sell vacuum and modified atmosphere packed (VP/MAP) chilled foods, and want to set a shelf-life of more than 10 days, you should follow the recommendations in this factsheet. The factsheet will help you stop the growth of Clostridium botulinum...
Food Standards Agency
Food Standards Agency

Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables

  Dried fruits, vegetables, herbs, and spices are produced in and sourced from many countries worldwide, but they have been increasingly reported to be involved in outbreaks and alerts due to the presence of foodborne pathogens such as Salmonella. These dried products are mainly...
Sim´eon Bourdoux
Dan Li
Andreja Rajkovic
Frank Devlieghere
Mieke Uyttendaele
Institute of Food Technologists

Agronomic and Technological Factors Affecting Tunisian Olive Oil Quality

  Olive oil is a very versatile product. It has distinctive virtues in the fields of health and nutrition. For this reason olive oil quality has attracted attention and become the focus of many studies. Olive oil quality depends on several factors such as ripening, extraction method, soil type...
Ines Gharbi
Manel Issaoui
Sounira Mehri
Imed Cheraief
Samira Sifi
Mohammed Hammami
Scientific Research Publishing

Production and Processing of Pinapple

  Contents:  1. Description of the plant 2. Soil and climate suitable for pineapple development 3. Preparation of the land 4. Planting  5. Maintenance and phytosanitary protection 6. Financial information 7. Pineapple consumption and processing...
K. Edoh Adabe
Salama Hind
Abdou Maïga
Engineers Without Borders, Cameroon (ISF Cameroun) and The Technical Centre for Agricultural and Rural Cooperation (CTA