Production, packaging and preservation of semi-finished apricots: A comparative Life Cycle Assessment study

Journal of Food Engineering

Volumn 206, Issue , 2017, Pages 106-117

  De Marco, Iolanda ^a   Iannone, Raffaele ^a  

^a UNIVERSITY OF SALERNO   (Italy)

Author keywords

Apricots processing; Drying with far infrared radiation; Individually quick freezing; Life Cycle Assessment; Ohmic aseptic packaging; Sustainable productions

Indexed keywords

DRYING; ENVIRONMENTAL IMPACT; FREEZING; FRUITS; INFRARED DRYING; INFRARED RADIATION; SPOILAGE; SUSTAINABLE DEVELOPMENT;

ASEPTIC PACKAGING; COMPARATIVE LIFE CYCLE ASSESSMENT; FAR-INFRARED RADIATION; LIFE CYCLE ASSESSMENT (LCA); LOW-PRESSURE SUPERHEATED STEAM DRYING; PRESERVATION TECHNIQUES; SUSTAINABLE PRODUCTION; THREE DIFFERENT TECHNIQUES;

LIFE CYCLE;

EID: 85017129385     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.03.009     Document Type: Article

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