By Pedro Fito, Amparo Chiralt, Jose Manuel Barat, Walter E. L. Spiess, Diana Behsnilian
This quantity within the nutrition protection know-how sequence offers the newest advancements within the program of 2 solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the meals undefined. a global workforce of specialists document at the development of osmotic procedures at atmospheric strain for vegatables and fruits, present functions of vacuum impregnation and osmotic dehydration strategies and their commercial importance for fruit and veggies, and purposes of atmospheric and vacuum salting remedies for cheese, fish, and meat approaches.
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Additional info for Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries
Lazarides, H. N.. , and Lenart, A. 1999. Advances in osmotic dehydration. In: Oliveira, F. A. , and Oliveira, J. C. (Eds). Processing Foods: Quality Optimization and Process Assessment. CRC Press, pp. 175–199. Lazarides, H. , and Mavroudis, N. 1997. Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing. J. Food Eng. 31:315–324. Lazarides, H. , and Nicolaides, A. 1995a. Mass transfer kinetics dur- © 2001 by Technomic Publishing Company, Inc. ch04 4/24/01 10:45 AM Page 41 ing osmotic preconcentration aiming at minimal solid uptake.
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Yeatman, J. N. 1969. Tomato products: read tomato red? Food Technol. 23:618–627. Zechmeister, L. 1962. Cis-Trans Isomeric Carotenoids, Vitamin A and Arylpolyenes. New York: Academic Press. © 2001 by Technomic Publishing Company, Inc. ch04 4/24/01 10:45 AM Page 33 CHAPTER 4 Reasons and Possibilities to Control Solids Uptake during Osmotic Treatment of Fruits and Vegetables H. N. , a highconcentration sugar or salt solution for fruits and vegetables, respectively. During osmotic processing, two major countercurrent flows take place simultaneously.