Osmotic Dehydration and Vacuum Impregnation

Applications in Food Industries

Pedro Fito, Amparo Chiralt, Jose Manuel Barat, Walter E. L. Spiess (Herausgeber)

Buch | Softcover

336 Seiten

2019
CRC Press (Verlag)
978-0-367-45524-8 (ISBN)

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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.

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

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.

Erscheinungsdatum	03.12.2019
Verlagsort	London
Sprache	englisch
Maße	152 x 229 mm
Gewicht	453 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-367-45524-2 / 0367455242
ISBN-13	978-0-367-45524-8 / 9780367455248
Zustand	Neuware