1st Edition

Osmotic Dehydration and Vacuum Impregnation
Applications in Food Industries

ISBN 9780367455248
Published December 2, 2019 by CRC Press
336 Pages

USD $69.95

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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 applications of atmospheric and vacuum salting treatments for cheese, fish, and meat processes.

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.

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