Osmotic Dehydration and Vacuum Impregnation

Applications in Food Industries
Herausgeber: Fito, Pedro; Behsnilian, Diana; Spiess, Walter E L; Barat, Jose Manuel; Chiralt, Amparo

• Broschiertes Buch

Produktbeschreibung

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, cu

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Produktdetails

• Verlag: CRC Press
• Seitenzahl: 336
• Erscheinungstermin: 2. Dezember 2019
• Englisch
• Abmessung: 229mm x 152mm x 15mm
• Gewicht: 381g
• ISBN-13: 9780367455248
• ISBN-10: 0367455242
• Artikelnr.: 58442512

Autorenporträt

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

Inhaltsangabe

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.