Infrared drying as a potential alternative to convective drying for biltong production

Autor: Kipchumba Cherono, Gikuru Mwithiga, Stefan Schmidt

Publikováno v: Italian Journal of Food Safety, Vol 5, Iss 3 (2016)

Two infrared systems set at an intensity of 4777 W/m2 with peak emission wavelengths of 2.5 and 3.5 μm were used to produce biltong by drying differently pre-treated meat. In addition to meat texture and colour, the microbial quality of the biltong

Externí odkaz: https://doaj.org/article/8a69aecddda942e5bbd57a340750f8f3

Transportation planning model for the supply of fresh tomatoes in South Africa

Autor: Tilahun Seyoum Workneh, Kipchumba. Cherono

Publikováno v: Acta Horticulturae. :63-72

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::997b10cd5def982d6697cf4434dd00a5
https://doi.org/10.17660/actahortic.2019.1258.9

Effect of infield handling conditions and time to pre-cooling on the shelf-life and quality of tomatoes

Autor: M. S. Sibomana, Tilahun Seyoum Workneh, Kipchumba. Cherono

Publikováno v: Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)

This study investigates the effects of post-harvest handling practices prior to storage on the quality of tomatoes in South African supply chains. Pink mature tomatoes were harvested in the morning and afternoon, transported from two farms located 40

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c4f881419c5bcd3c6861efba35b3160
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100447