Fito / Chiralt / Barat Osmotic Dehydration and Vacuum Impregnation

Applications in Food Industries
Erscheinungsjahr 2001
ISBN: 978-1-4200-3183-6
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 336 Seiten

Reihe: Food Preservation Technology

This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, current applications of vacuum impregnation and osmotic dehydration processes and their industrial significance for fruits and vegetables, and applications of atmospheric and vacuum salting treatments for cheese, fish, and meat processes.

Zielgruppe

Food scientists and food engineers, food processors

Autoren/Hrsg.

Fito, Pedro

Chiralt, Amparo

Barat, Jose Manuel

Spiess, Walter E. L.

Behsnilian, Diana

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Osmotic Processes in Fruit and Vegetables at Atmospheric Pressure. Vacuum Impregnation & Osmotic Processes in Fruit and Vegetables. Salting Processes at Atmospheric Pressure. Vacuum Salting Processes. Vacuum Impregnation, Osmotic Treatments & Microwave Combined Processes.