1st Edition
Osmotic Dehydration and Vacuum Impregnation Applications in Food Industries
Edited By Pedro Fito, Amparo Chiralt, Jose Manuel Barat, Walter E. L. Spiess, Diana Behsnilian
Copyright 2001
336 Pages
by
CRC Press
282 Pages
by
CRC Press
336 Pages
by
CRC Press
Also available as eBook on:
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... Read more
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.
Biography
Fito, Pedro; Chiralt, Amparo; Barat, Jose Manuel; Spiess, Walter E. L.; Behsnilian, Diana
