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Abstract:

This paper presents the processes developed for preserving 'high moisture fruit products' (peach, pineapple, mango, papaya, chicozapote, banana) in seven countries in the frame of CYTED-D Program. The new technologies were based on the combination of a mild heat treatment, a slight water activity (aw) reduction, and addition of antimicrobials ('hurdle effect'). These minimal processes are energy efficient, satisfactory to preserve fruits in situ and open new possibilities for export markets. High moisture fruit products are shelf-stable during at least 4-8 months of storage. © 1993.

Registro:

Documento: Artículo
Título:Application of combined methods technology in minimally processed fruits
Autor:Alzamora, S.M.; Tapia, M.S.; Argaíz, A.; Welli, J.
Filiación:Dep. de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Capital Federal, Argentina
Instituto de Ciencia y Tecnología de Alimentos, Universidad Central de Venezuela, PO Box 47097, Caracas, 1041-A, Venezuela
Universidad de las Américas, Puebla, PO Box 100, Sta. Catarina Mártir, Puebla 72820, México
Palabras clave:combined factors technology; minimally processed shelf-stable fruits
Año:1993
Volumen:26
Número:2
Página de inicio:125
Página de fin:130
DOI: http://dx.doi.org/10.1016/0963-9969(93)90068-T
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v26_n2_p125_Alzamora

Referencias:

  • Alzamora, Gerschenson, Cerrutti, Rojas, Shelf-stable pineapple for long-term non-refrigerated storage (1989) Lebensm. W. u-Technol., 22, p. 233
  • Argaíz, López-Malo, Welti, Alzamora, Fruit preservation by combined method (1991) Paper presented at ACS Symposium on ‘Minimally Processed Fruits and Vegetables’, , New York, 25–30 August
  • Brimelow, A pragmatic approach to the development of new intermediate moisture foods (1985) Properties of Water in Relation to Quality and Stability, p. 405. , D. Simatos, J.L. Multon, Martinus Nijhoff, Dordrecht, The Netherlands
  • Cerrutti, Alzamora, Chirife, A multiparameter approach to control the growth of Saccharomyces cerevisiae in laboratory media (1990) Journal of Food Science, 55, p. 839
  • Chirife, Ferro Fontán, Benmergui, The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. IV. aw prediction in aqueous non-electrolyte solutions (1980) International Journal of Food Science & Technology, 15, p. 59
  • CYTED-D Program (1991) Desarrollo de Alimentos de Humedad Intermedia Importantes para Iberomérica. Subproyecto Frutas y Hortalizas, , Universidad de las Américas, Puebla, México
  • FONDEFRU, (1986) Estudio de Comercialización de Frutas Frescas a Nivel Nacional, , Fondo de Desarrollo Frutícola, Caracas, Venezuela
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  • Leistner, Hurdle technology applied to meat products of the shelf-stable products and intermediate moisture food types (1985) Properties of Water in Relation to Quality and Stability, p. 309. , D. Simatos, J.L. Multon, Martinus Nijhoff, Dordrecht, The Netherlands
  • Leistner, Rödel, Krispien, Microbiology of meat and meat products in high and intermediate moisture ranges (1981) Water Activity: Influences on Food Quality, p. 855. , L.B. Rockland, G.F. Stewart, Academic Press, New York
  • Levi, Gagel, Juven, Intermediate moisture tropical fruit products for developing countries II Quality characteristics of papaya (1985) International Journal of Food Science & Technology, 20, p. 163
  • Ross, Estimation of water activity in intermediate moisture foods (1975) Food Technol., 29, p. 26
  • Sajur, Preconservación de duraznos por métodos combinados (1985) MS thesis, , Universidad Nacional de Mar del Plata, Argentina
  • Tapia, López-Malo, Díaz, [Recommendations for the preservation and good-for-use period of multi-dose containers after being opened]. (1992) Farm Hosp, , Personal communication
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Citas:

---------- APA ----------
Alzamora, S.M., Tapia, M.S., Argaíz, A. & Welli, J. (1993) . Application of combined methods technology in minimally processed fruits. Food Research International, 26(2), 125-130.
http://dx.doi.org/10.1016/0963-9969(93)90068-T
---------- CHICAGO ----------
Alzamora, S.M., Tapia, M.S., Argaíz, A., Welli, J. "Application of combined methods technology in minimally processed fruits" . Food Research International 26, no. 2 (1993) : 125-130.
http://dx.doi.org/10.1016/0963-9969(93)90068-T
---------- MLA ----------
Alzamora, S.M., Tapia, M.S., Argaíz, A., Welli, J. "Application of combined methods technology in minimally processed fruits" . Food Research International, vol. 26, no. 2, 1993, pp. 125-130.
http://dx.doi.org/10.1016/0963-9969(93)90068-T
---------- VANCOUVER ----------
Alzamora, S.M., Tapia, M.S., Argaíz, A., Welli, J. Application of combined methods technology in minimally processed fruits. Food Res. Int. 1993;26(2):125-130.
http://dx.doi.org/10.1016/0963-9969(93)90068-T