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Small scale processing of jam, tomatoes and apple juice (Favordenonde) (Video)

Alföldi, Thomas (2018) Small scale processing of jam, tomatoes and apple juice (Favordenonde) (Video). Research Institute of Organic Agriculture (FiBL), CH-Frick .

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Online at: https://www.youtube.com/watch?v=XknDTevoois

Summary

In this video, Dario Paolo (CREA-IT) shows that small scale “industrially”processed food can have better sensory and nutritional quality compared to homemade products. Several technologies suitable for small-scale processors have been compared to standard homemade processing methods:
• Strawberry jam produced under a vacuum had a higher nutritional value expressed by the ascorbic acid content. These vacuum jams also had more aroma and better flavour according to the amount of volatile compounds.
• For apple juice, the traditional rack frame press and the“older”water press systems were compared. The higher antioxidant capacity of apple juice from the water press indicates a longer shelf live.
• The third example deals with drying tomatoes and strawberries. Traditional drying in an oven powered by electricity was compared to a novel solar powered drying apparatus. Solar dried products had a brighter color, and a better taste as expressed by the content of umami molecules (glutamic acid).
These results are relevant for primary organic producers and small/medium sized organic, local processing companies.


EPrint Type:Video
Keywords:food processing
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Advisory Service
Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Communication
Deposited By: Alfoeldi, Thomas
ID Code:34578
Deposited On:20 Feb 2019 10:53
Last Modified:25 Feb 2019 10:56
Document Language:English
Status:Published

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