Osmotic Dehydration and Vacuum Impregnation

1. Auflage 2001
ISBN: 978-1-58716-043-1
Verlag: CRC Press

Buch, Englisch, 282 Seiten, Format (B × H): 157 mm x 232 mm, Gewicht: 594 g

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

Professional Reference

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.

Über Autor(innen)

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