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Osmotic Dehydration and Vacuum Impregnation Applications in Food

Name: Osmotic Dehydration and Vacuum Impregnation Applications in Food
ISBN: 9781587160431

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

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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.

سب زمرہ:

Cookbooks, Food & Wine

سال:

2001

اشاعت:

ناشر کتب:

CRC Press

زبان:

english

صفحات:

247

ISBN 10: