Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries

by Pedro Fito (Editor), Amparo Chiralt (Editor), Jose Manuel Barat (Editor), Walter E. L. Spiess (Editor), Diana Behsnilian (Editor)

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:	06/01/2001
Series:	Food Preservation Technology Series
Pages:	282
Product dimensions:	6.00(w) x 9.00(h) x (d)

About the Author

Fito, Pedro; Chiralt, Amparo; Barat, Jose Manuel; Spiess, Walter E. L.; Behsnilian, Diana

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.