Fresh tomatoes Italian variety were subjected to surface disinfection processes using calcium hypochlorite solutions to determine their germicidal efficiency and kinetics that governs the surface inactivation process in aerobic mesophilic bacteria, yeasts and molds. Chlorine as surface disinfectant was effective against aerobic mesophilic bacteria, yeasts and molds in this order, the resistance of aerobic mesophilic bacteria, yeasts and molds of their values expressed in zchlorine was 455, 500 and 625 ppm respectively. Aerobic mesophilic bacteria present in the tomato surface show a higher resistance to chlorine disinfection according contact time germ- tomato skin is greater due to a better adherence to the tomato skin making it difficult for the action of chlorine on germs; this effect is not present in the case of yeasts or molds. Experimental Dchlorine 20°C values and Dchlorine_20°...

Fresh tomatoes Italian variety were subjected to surface disinfection processes using calcium hypochlorite solutions to determine their germicidal efficiency and kinetics that governs the surface inactivation process in aerobic mesophilic bacteria, yeasts and molds. Chlorine as surface disinfectant was effective against aerobic mesophilic bacteria, yeasts and molds in this order, the resistance of aerobic mesophilic bacteria, yeasts and molds of their values expressed in zchlorine was 455, 500 and 625 ppm respectively. Aerobic mesophilic bacteria present in the tomato surface show a higher resistance to chlorine disinfection according contact time germ- tomato skin is greater due to a better adherence to the tomato skin making it difficult for the action of chlorine on germs; this effect is not present in the case of yeasts or molds. Experimental Dchlorine 20°C values and Dchlorine_20°...

The objective of this applied experimental research was to evaluate the microbial stabilization of pre-sonicated fresh milk by low temperature thermal treatment (≤60 °C), to reduce its perishability. Fresh milk was sonicated with an energy density of 0.5 kJ/mL before being thermally treated at low temperature (40 to 60 °C) for different times; The pre-sonicated and thermally treated milk was evaluated for its content of Total Mesophilic Aerobes (AMV) and Total Coliforms (TC), and the effect of the treatment on microbial populations was modeled using the Bigelow Model. It was determined that treatments between 40 and 45 °C generated population increases; but those treatments above 55.04 °C for AMV and 49.28 °C for CT initiated microbial inactivation processes, both temperatures being the lowest inactivation temperatures reported so far for fresh milk. The increase in thermal sensit...

The phenomenon of mass transfer during osmotic dehydration and convective drying of tomato halves (Solanum lycopersicum L.) was carried out 1) using sucrose and salt as solutes; and 2) by fitting the Peleg and Page equations to the experimental data. The fruit was cut into halves and its seeds and placenta were removed. It was osmotically dehydrated with solutions: 10.8% 18% and 30% 50%, (w/v), of salt and sucrose respectively at a temperature of 25 °C. Subsequently, the resulting samples were subjected to a convective drying process by forced air in a tunnel at temperatures of: 50; 70 and 90ºC. Determining the weight loss of the samples, the solids gain, obtaining parameters from the experimental models of Peleg and Page with correlation levels of R2 ≥0.9894 for the proposed models.

The aim of this research was to determine the content of total phenolic compounds (CFT), flavonoids (F), betalamic pigments (PB) and antioxidant capacity of quinoa grains (Chenopodium quinoa W.), after washing, drying and cooking process. Two varieties of quinoa (Pasankalla and Black Collana) were evaluated, which were provided by the Regional Department of Agriculture of Cajamarca, Peru. The initial content of CFT, F and PB was higher in the Black Collana variety than in the Pasankalla variety and the behavior was similar after all the processing stages, with the exception of the antioxidant capacity, which increased after drying and cooking process. PB, of the two varieties of quinoa under study, were degraded and diffused in the water of cooking following first order kinetics. Although there were significant losses of CFT, F and PB (p<0.05) after cooking process, the two varieties ...

Currently there is a great demand for food products containing functional properties and/or bioactive compounds. One of the fruits that has been widely studied is the murta (Ugni molinae), which appears to contain various beneficial health properties. This review compiles scientific information on the functional and beneficial properties of murta for human health, such as the main components associated with anti-inflammatory activity, antimicrobial activity, antioxidant activity, nutritional composition, other uses of murta, economic aspects, and current and future challenges of murta, all based on updated scientific work.

Currently there is a great demand for food products containing functional properties and/or bioactive compounds. One of the fruits that has been widely studied is the murta (Ugni molinae), which appears to contain various beneficial health properties. This review compiles scientific information on the functional and beneficial properties of murta for human health, such as the main components associated with anti-inflammatory activity, antimicrobial activity, antioxidant activity, nutritional composition, other uses of murta, economic aspects, and current and future challenges of murta, all based on updated scientific work.