What is it about?
In this article, the shelf life in frozen storage of two kinds of minimally processed avocado purees was evaluated, and the process was simulated in order to know its technical, environmental and economic viability.
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Why is it important?
We evaluated two techniques to extend the shelf life of avocado puree in frozen storage. This is important as alternative for avocado commercialization and exportation from Colombia or other producer countries. Our findings show that good manufacture practices, the use of an antioxidant agent, vacuum packaging and frozen storage are enough to obtain a good quality product. At the same time, this process has great possibilities to be implemented at the industrial scale.
Perspectives
With this article, we hope to contribute a little in the field of the conservation of fruits and fruit-derived products, while showing the importance of the use of conceptual design and simulation in the development of processes of food transformation in a sustainable way
Sebastian Ospina
Universidad Nacional de Colombia
Read the Original
This page is a summary of: Enzymatic Browning and Color Evolution in Frozen Storage of Two Kinds of Minimally Processed Avocado Puree, International Journal of Food Engineering, December 2019, De Gruyter,
DOI: 10.1515/ijfe-2018-0431.
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