Pedro Fito, "Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries"
ISBN: 1587160439 | edition 2001 | PDF | 247 pages | 12 mb
ISBN: 1587160439 | edition 2001 | PDF | 247 pages | 12 mb
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.
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