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PubMed1991

[Appropriate technologies in food: conceptual framework for their generation and transfer in Central America and Panama].

A conceptual framework is presented, expressing the relationship between food availability and the food and nutritional status of a population. As element of the model, the generation and transfer of appropriate food technologies were included. Based on the conceptual framework, three successful cases of food technology transfer in the Central American area were analyzed. The most important aspects of each case were identified, and a critical review of the characteristics and conditions required to generate and transfer appropriate technologies, was carried out. An inventory was made of those factors which are essential for a food technology to be appropriate; this analysis resulted in the postulation of a model describing the life cycle of appropriate food technologies. On these bases, several guidelines are postulated, which could constitute a conceptual framework to help guide actions in the generation and transference of appropriate food technologies in Central America and Panama. Essential elements of the proposed framework are: identification and characterization of the problem of the group of "users" of the technology; problem solution by a multidisciplinary group; test of the technology and evaluation of its feasibility (technical, economical, political, social and cultural), and controlled transference to the group of "users".

Central America↗
PubMedDate not supplied

[Progress in food technology: sterilization processes (author's transl)].

The results of the investigations on the behaviour of micro-organisms begun in about 1920 and deepened in more recent years, together with a better knowledge of the mechanism of heat, penetration, have been the basis for the conception and the realization of a large number of sterilization processes, sterilizers and containers allowing a quicker heat exchange to be obtained and higher sterilization temperatures to be used, with the manufacture of preserved food of better quality as a result. Aseptic filling processes, continuous sterilizers with the a can kept rotating or agitated by different means, heat exchangers with mixing of heating medium and food, scraped-surface heat exchangers and containers made of aluminium plastics laminates are being used more and more extensively. The improvement of heat sterilization processes has enabled the use of chemical preservatives to be reduced and to be limited to those surely fase for the health of the consumer. Sterilization by ionizing radiation, which seemed to be so promising at birth, has marked time in these last years and because of the doubts raised as to the harmlessness of radiation-treated foods and other drawbacks it has a present no prospects of application on a commercial scale.

Food Irradiation↗