Design of a protocol for the system development to packing of food perishable products for combined methods.
Carvajal de P.L.M., Ospina de B.N., Zapata M.J.E.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 26
2004
บทคัดย่อ
Design of a protocol for the system development to packing of food perishable products for combined methods.
A model of evaluation and classification of the variables which affect the conservation processes for a fresh product is shown.Using tools taken from the administrative processes, to the solution of technological problems with integral sense, it is applied to the design a conservation process of Hawaiian papaya to standardize a fresh product, with which the custom finds satisfaction on having obtained a fruit, that under conditions of manipulation and transport; be palatable, innocuous and eatable during all his shelf life and that in addition, not that displays undesirable collateral effects.There are designed strategies that allow prolonging the useful life of the fruit using the following sequence: recognition and categorization of variables, evaluation of the technical feasibility of the control of these variables in the industrial climbing, application of methodologies of conservation to the increase in the life of shelf managing to duplicate the useful life of the fruit.