COMBINED METHODS FOR THE PRESERVATION OF FOODS IN LATIN-AMERICA AND THE CYTED-D PROJECT

Many intermediate moisture foods (IMF) in Latin America are actually f oods preserved against microbial spoilage by combined methods (CM) usi ng only a few factors and having low technological development. Water activity (a(w)), the main preservation factor used, is controlled thro ugh the addition of solutes or in extreme cases by dehydration. Develo pments in CM technology are illustrated and discussed through two exam ples: the stabilization of concentrated cheese whey and the long-term, bulk preservation of fruit pieces.