| Autor: |
Sturm, Barbara, Esper, Albert, Gebresenbet, Girma, Bosona, Techane, Bantle, Michael, Claussen, Ingrid C., Tolstorebrov, Ignat, von Gersdorff, Gardis, Shrestha, Luna, Md. Saleh, R., Pittia, Paola, Neri, L., Santarelli, V., Faieta, M., Rocchi, R., Massantini, R., Moscetti, R., Ferri, Serena, Raponi, Flavio, Bedini, Giacomo |
| Jazyk: |
italština |
| Rok vydání: |
2019 |
| Předmět: |
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| Popis: |
These guidelines on quality and processing of organic foods have been prepared as part of the Core Organic Plus funded project “SusOrganic - Development of quality standards and optimi-sed processing methods for organic produce”. They intend to support actors in the organic food processing sector to simultaneously increase resource efficiency and product quality of their produce by providing deeper insights in raw material, process and product relevant aspects. The main focus of the presented work lies on the preservation of fruits, herbs, vegetables, fish and meat by the means of drying and chilling/freezing. THE AIMS OF THESE GUIDELINES ARE TO PROVIDE THE PROCESSORS WITH: • Drying related aspects • A deeper understanding for naturally occurring heterogeneities in raw materials and their impact on drying characteristics • Information on the impact of pre-treatment and holding time between preparation and drying on the resulting product quality • Information on the impact of drying and the related process settings on product quality • Information on improved drying strategies and process control concepts • Best practice examples for processing • Best practice based on LCA and LCCA • Food drying and related food logistics • Chilling and Freezing related aspects • General aspects of superchilling • Superchilling for organic meat and fish • Effects of freezing and freezing rate on organic fruits |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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