Osmotic Dehydration and Vacuum Impregnation Applications in Food Industries |
|
| Editor:
| Fito, Pedro
Chiralt, Amparo
Barat, Jose Manuel
Spiess, Walter E. L.
Behsnilian, Diana |
| ISBN: | 978-1-58716-043-1 |
| Publication Date: | Jun 2001 |
| Publisher: | CRC Press LLC
|
| Book Format: | Hardback |
| List Price: | USD $290.00 |
Book Description:
|
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...
More DescriptionThis 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.