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

Producción de dextrinas de yuca a partir de almidón nativo

  Esta investigación  validó el proceso de producción de dextrinas en la rallandería Todoyuca, ubicada en el corregimiento Pescador, municipio de Caldono (Cauca), como una nueva opción de mercado para la agroindustria rural del almidón de yuca con...
William Andrés Luna
Julián Andrés Mera
Clayuca

Review: Enzyme Applications For Agro-Processing in Developing Countries: An Inventory of Current and Potential Applications

The use of enzymes has the potential to increase productivity, efficiency and quality output in agro-industrial processing operations in many developing countries. Enzyme-catalyzed processes generally have requirements for a simple manufacturing base, low capital investment and consume relatively...
Rosa S. Rolle
FAO, Agro-Industries and Post-Harvest Management Service

Applications of enzymes in food processing

Processed foods provide convenience, improved shelf-life, increased palatability and offer variety in the diet. Several processing techniques – physical and chemical- are used for obtaining the finished product. Chemical methods are harsh and affect the quality of the product adversely....
Purnima Kaul Tiku
Sridevi Annapurna Singh
A.G. Appu Rao
V. Prakash
IUFoST Scientific Information Bulletin (SIB)

Emerging and New Technologies in Food Science and Technology

During the final three decades of the last century consumer demands for natural, minimally processed, fresh like and safe foods led to the search for gentle processing and to the development of new (“emerging”) processing concepts. Examples for these developments are the emergence of...
IUFoST Scientific Information Bulletin (SIB)
IUFoST Scientific Information Bulletin (SIB)

Almidón Agrio de Yuca en Colombia

Este manual se da una guía a quienes estén interesados, tanto en Colombia como en otras regiones del mundo, en desarrollar el proceso de obtención de almidón agrio de yuca. Se describe, por tanto, la tecnología existente en las plantas procesadoras de yuca que...
Freddy Alarcón
Dominique Dufour
Michel Rivier
Martín A.Moreno
Ricardo Ruiz
CIAT

Preservation by reduction of water content: drying/dehydration and concentration

Micro-organisms in a healthy growing state may contain in excess of 80% water. They get this water from the food in which they grow. If the water is removed from the food it also will transfer out of the bacterial cell and multiplication will stop. Partial drying will be less effective than...
Mircea Enachescu Dauthy
FAO Agricultural Services Bulletin

Improving the Operation of a Commercial Mango Dryer

  Mangoes are an important commercial crop in many tropical countries. The drying of mangoes is an ideal value-added opportunity for processors in many developing countries because the processing requirements are relatively non-capital intensive. In addition, there is a ready market for the...
Donald G. Mercer
Robert Myhara
International Union of Food Science and Technology

Food Dehydration Options

Dehydrating foods reduces the moisture in them to levels that inhibit the microbial growth that causes them to rot. Pre-treating some foods before drying preserves their flavor, color, and nutrients; prevents microbial contamination; and prolongs their shelf life. Dehydration reduces weight—...
Katherine L. Adam
ATTRA Publication

Solar Drying in Developing Countries: Possibilities and Pitfalls

This paper examines, questions, and challenges the feasibility of using solar drying at the individual farm level for food preservation. Solar drying of tomatoes is used as an example. Factors blocking the widespread uptake of food processing technologies and envisioned short-comings of the...
Donald G. Mercer
International Union of Food Science and Technology

Optimización de nixtamalización de frijol (Phaseolus vulgaris L.) y desarrollo de un nuevo producto alimenticio

El propósito del presente estudio fue desarrollar una nueva alternativa de uso para frijol envejecido de testa clara, mediante la optimización del proceso de nixtamalización de frijol para la obtención de harina (HFN) que pueda ser utilizada como sustituto...
Paula Téllez-Téllez
Adriana Arellano San Vicente
María Ofelia Buendía-González
Juan Velázquez Mendoza
Griselda Vázquez Carrillo
Universidad Autónoma Chapingo