Processing and Quality Guidelines for Organic Food Processing
作者： Techane Bosona , Girma Gebresenbet , Ignat Tolstorebrov , Ingrid C. Claussen , L. Neri
DOI:
关键词: Product (category theory) 、 Resource efficiency 、 Process control 、 Environmental science 、 Quality (business) 、 Food processing 、 Raw material 、 Process (engineering) 、 Process engineering 、 Holding time
摘要: ForewordThese guidelines on quality and processing of organic foods have been prepared as part the Core Organic Plus funded project “SusOrganic - Development standards optimi-sed methods for produce”. They intend to support actors in food sector simultaneously increase resource efficiency product their produce by providing deeper insights raw material, process relevant aspects. The main focus presented work lies preservation fruits, herbs, vegetables, fish meat means drying chilling/freezing. THE AIMS OF THESE GUIDELINES ARE TO PROVIDE THE PROCESSORS WITH: • Drying related aspects • A understanding naturally occurring heterogeneities materials impact characteristics • Information pre-treatment holding time between preparation resulting • settings quality • improved strategies control concepts • Best practice examples processing • based LCA LCCA • Food logistics • Chilling Freezing General aspects superchilling • Superchilling fish • Effects freezing rate fruits
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