Osmotic Dehydration and Vacuum Impregnation 1

bokomslag Osmotic Dehydration and Vacuum Impregnation

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336 sidor
2019

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.

Författare: Pedro Fito, Amparo Chiralt, Jose Manuel Barat, Walter E L Spiess, Diana Behsnilian
Format: Pocket/Paperback
ISBN: 9780367455248
Språk: Engelska
Antal sidor: 336
Utgivningsdatum: 2019-12-02
Förlag: CRC Press