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.
Osmotic Dehydration and Vacuum Impregnation
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Inside This Book
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First Sentence:
CONSUMER demand has increased for processed products that keep more of their original characteristics. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Sci, Food Eng, New York, Brenes Balbuena, Purity Gum, Granny Smith, Food Technol, Food Chem, Academic Press, Boca Raton, Food Res, Dalla Rosa, Drying Technology, Elsevier Applied Science, International Drying Symposium, Journal of Microwave Power, International Dairy Journal, Journal of Food Protection, Aspen Publishers, Chemical Corporation, European Research, Food Proc, National Starch, Torry Research Station, Warsaw Agricult New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
CONSUMER demand has increased for processed products that keep more of their original characteristics. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Sci, Food Eng, New York, Brenes Balbuena, Purity Gum, Granny Smith, Food Technol, Food Chem, Academic Press, Boca Raton, Food Res, Dalla Rosa, Drying Technology, Elsevier Applied Science, International Drying Symposium, Journal of Microwave Power, International Dairy Journal, Journal of Food Protection, Aspen Publishers, Chemical Corporation, European Research, Food Proc, National Starch, Torry Research Station, Warsaw Agricult New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 20
books:
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7
books
cite this book:
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- Science and Technology (Aspects of Britain) by Central Office of Information on page 121, and page 122
- Advances in Food Engineering I (Food Engineering & Manufacturing) (v. 1) by R. Paul Singh on page 40, and page 49
- Handbook of Citrus By-Products and Processing Technology by Robert J. Braddock on page 107
- Dairy Technology: Principles of Milk Properties and Processes (Food Science and Technology) by P. Walstra on page 153
- Muscle Foods by Burdette C. Breidenstein on page 168
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- Water Properties of Food, Pharmaceutical, and Biological Materials (Food Preservation Technology) by Maria del Pilar Buera in Front Matter
- Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications (Food Preservation Technology) by Gustavo V. Barbosa-Canovas in Front Matter
- Innovations in Food Processing (Food Preservation Technology) by Grahame W. Gould in Front Matter
- Advances in Food and Nutrition Research, Vol. 48 by Steve Taylor on page 227
- Unit Operations in Food Engineering (Food Preservation Technology) by Albert Ibarz in Front Matter
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