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, cu

Product Details

ISBN-13:	9780429524882
Publisher:	CRC Press
Publication date:	04/23/2019
Series:	Food Preservation Technology
Sold by:	Barnes & Noble
Format:	eBook
Pages:	336
File size:	6 MB

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.