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

ISBN-10: 1587160439

ISBN-13: 9781587160431

This quantity within the meals maintenance know-how sequence offers the newest advancements within the software of 2 solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the meals undefined. a world crew of specialists file at the development of osmotic approaches at atmospheric strain for fruit and veggies, present purposes of vacuum impregnation and osmotic dehydration strategies and their business value for fruit and veggies, and functions of atmospheric and vacuum salting remedies for cheese, fish, and meat procedures.

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Additional info for Osmotic Dehydration and Vacuum Impregnation Applications in Food

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Acta Alimentaria Polonica. XIV(1):65. Lerici, C. , and Dalla Rosa, M. 1988. Osmotic concentration in food processing. , (ed). Proceedings of the International Symposium on Preconcentration and Drying of Foods, Eindhoven, The Netherlands, Nov. 5–6, 1987, Elsevier, p. 123. Lerici, C. , and Bartolucci, L. 1985. Osmotic dehydration of fruit: Influence of osmotic agents on drying behaviour and product quality. J. Food Sci. 50:1217. Lewicki, P. , and Pakula, W. 1984. Influence of artificial semipermeable membranes on the process of osmotic dehydration of apples.

Wilberg, V. C. and Rodriguez-Amaya, B. D. 1995. HPLC quantitation of major carotenoids of fresh and processed guava, mango and papaya. Lebensmittel-Wissenschaft und Technologie 28:474–480. Wong, F. F. and Bohart, G. S. 1957. Observation on the color of vacuum-dried tomato juice powder during storage. Food Technol. 5:293– 296. Yeatman, J. N. 1969. Tomato products: read tomato red? Food Technol. 23:618–627. Zechmeister, L. 1962. Cis-Trans Isomeric Carotenoids, Vitamin A and Arylpolyenes. New York: Academic Press.

3, Drying. Leuven, October 23–25, 1997, pp. 43–45. Lazarides, H. N.. , and Lenart, A. 1999. Advances in osmotic dehydration. In: Oliveira, F. A. , and Oliveira, J. C. (Eds). Processing Foods: Quality Optimization and Process Assessment. CRC Press, pp. 175–199. Lazarides, H. , and Mavroudis, N. 1997. Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing. J. Food Eng. 31:315–324. Lazarides, H. , and Nicolaides, A. 1995a. Mass transfer kinetics dur- © 2001 by Technomic Publishing Company, Inc.

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Osmotic Dehydration and Vacuum Impregnation Applications in Food by Pedro Fito, Amparo Chiralt, Jose Manuel Barat, Walter E. L. Spiess, Diana Behsnilian


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