ABSTRACT
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
TABLE OF CONTENTS
part I|1 pages
Osmotic Processes in Fruit and Vegetables at Atmospheric Pressure
chapter Chapter 4|10 pages
Reasons and Possibilities to Control Solids Uptake during Osmotic Treatment of Fruits and Vegetables
part II|2 pages
Vacuum Impregnation and Osmotic Processes in Fruit and Vegetables
chapter Chapter 8|14 pages
Yield Increase in Osmotic Processes by Applying Vacuum Impregnation: Applications in Fruit Candying
part |1 pages
Salting Processes at Atmospheric Pressure
chapter Chapter 12|11 pages
Use of Trehalose for Osmotic Dehydration of Cod and Underutilized Fish Species
part IV|1 pages
Vacuum Salting Processes
chapter Chapter 16|8 pages
Application of Vacuum Impregnation Technology to Salting and Desalting Cod (Gadus morhua)
part V|1 pages
Vacuum Impregnation, Osmotic Treatments And Microwave Combined Processes