Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries

Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries

by Pedro Fito
     
 

ISBN-10: 1587160439

ISBN-13: 9781587160431

Pub. Date: 06/28/2001

Publisher: Taylor & Francis

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

Overview

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.

Product Details

ISBN-13:
9781587160431
Publisher:
Taylor & Francis
Publication date:
06/28/2001
Series:
Food Preservation Technology Series
Pages:
336
Product dimensions:
6.20(w) x 9.20(h) x 0.96(d)

Related Subjects

Table of Contents

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.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >