Last edited by Zulkile
Thursday, May 14, 2020 | History

7 edition of Osmotic Dehydration and Vacuum Impregnation found in the catalog.

Osmotic Dehydration and Vacuum Impregnation

Applications in Food Industries

  • 245 Want to read
  • 2 Currently reading

Published by CRC .
Written in English

    Subjects:
  • Food & beverage technology,
  • Technology & Industrial Arts,
  • Food Science,
  • Science,
  • Study & Teaching,
  • Science/Mathematics,
  • Methods - Canning & Preserving,
  • Technology / Food Industry & Science,
  • Drying,
  • Food

  • Edition Notes

    ContributionsPedro Fito (Editor), Amparo Chiralt (Editor), Jose Manuel Barat (Editor), Walter E. L. Spiess (Editor), Diana Behsnilian (Editor)
    The Physical Object
    FormatHardcover
    Number of Pages336
    ID Numbers
    Open LibraryOL8822970M
    ISBN 101587160439
    ISBN 109781587160431

    Osmotic dehydration is an operation used for the partial removal of water from plant tissues by immersion in a hypertonic solution.. Sugar or salt solutions are used to reduce the moisture content of foods before actual drying process. This technique is used to give the . Vacuum impregnation is the application of a reduced pressure to a solid-liquid system, followed by restoration of the atmospheric pressure (3). Recently, osmotic dehydration at vacuum pressure has been studied, since a faster dehydration can be achieved with this treatment, as well as.

    Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries Editors: Pedro Fito, Amparo Chiralt, Jose M. Barat, Walter E. L. Spiess, and Diana Behsnilian Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications Editors: Gustavo V. Barbosa-Cánovas and Q. Howard Zhang Trends in Food EngineeringFile Size: 2MB. Description: 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.

    Vacuum impregnation (VI) is a variation of osmotic dehydration but is carried out in a vacuum, after initial removal of the intercellular air (with some native liquids) from the processed tissue due to the pressure changes [4,5,6].The emptied intercellular spaces and pores can be easily filled with an impregnation liquid, with the intensity related to the porosity of plant tissue and process Author: Marta Pasławska, Bogdan Stępień, Agnieszka Nawirska-Olszańska, Kinga Sala. A User's Guide to Vacuum Technology, 3rd Edition John F. O'Hanlon Wiley Europe, July ISBN , Hardcover pages price £ / € /US $ Osmotic Dehydration and Vacuum Impregnation Applications in Food Industries edited by Pedro Fito, et al pages, price $ + shipping Handbook of Vacuum Science and.


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Osmotic Dehydration and Vacuum Impregnation Download PDF EPUB FB2

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, cuCited by: 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 Brand: CRC Press.

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.

Book Description Table of Contents Editor(s) Book Description This volume in the Food Osmotic Dehydration and Vacuum Impregnation book 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.

Osmotic Dehydration. Osmotic dehydration (OD) is a technology that has already had important development in the industry, although it still has challenges to be overcome to produce large-scale foods of vegetable origin impregnated with powerful antioxidant or other bioactive components and that possess verified properties of acting as functional food, with all the benefits for a world.

Osmotic Dehydration and Vacuum Impregnation by Pedro Fito,available at Book Depository with free delivery : Pedro Fito. Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries - CRC Press Book 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.

Martin-Esparza E., Gonzalez-Martinez C. () Osmotic Dehydration – Vacuum Impregnation of Fruit. In: Vieira M., Ho P. (eds) Experiments in Unit Operations and Processing of Foods. Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development, vol : Eugenia Martin-Esparza, Chelo Gonzalez-Martinez.

from book Experiments in Unit Operations and Processing of Foods Osmotic Dehydration – Vacuum Impregnation of Fruit Article January with Reads. Main Osmotic Dehydration and Vacuum Impregnation; Applications in Food Industries – Technomics-CRC.

Osmotic Dehydration and Vacuum Impregnation; Applications in Food Industries – Technomics-CRC You can write a book review and share your experiences. Other readers will always be interested in your opinion of the books you've read. Presents the developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry.

This work discusses the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, applications of vacuum impregnation and osmotic dehydration processes. Vacuum impregnation and vacuum osmotic dehydration.

The VI-VOD treatments of apple, melon, and mango were carried out to fill a central composite design so that results might be displayed as response surfaces. Therefore, a regression analysis was applied to correlate the mean values of WL, SG, WR, and a w with the independent by: Get this from a library.

Osmotic dehydration & vacuum impregnation: applications in food industries. [Pedro Fito Maupoei; Amparo Chiralt Boix; Jose Manuel Barat; Walter E L Spiess;] -- 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.

Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries Pedro Fito (Editor), Amparo Chiralt (Editor), Jose Manuel Barat (Editor), Walter E. Osmotic dehydration process can reduce the water content of fruits by 50% since osmotic dehydration is more economical than thermal drying, it is often used as pretreatment for drying biological.

Osmotic Dehydration & Vacuum Impregnation Applications in Food Industries edited by Pedro Fito, et al This book addresses the fundamental and applied aspects of osmotic dehydration and vacuum impregnation and includes the work of highly renowned research centers for Europe, Israel, and Canada.

The osmotic dehydration of fruits and vegetables is an important subject for studies. Therefore the literature reported on the subject has been reviewed comprehensively. studied the osmotic dehydration of assisted impregnation of curcuminoids (curcumin, demethoxycurcumin and bisdemethoxycurcumin) in coconut slices and the rate of mass Cited by: Title: Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries (Food Preservation Technology Book 4) 1st Edition Autor: Pedro Fito, Amparo Chiralt, Jose Manuel Barat, Walter E.

Spiess Pages: Publisher (Publication Date): CRC Press; 1 edition (Ap ) Language: English ISBN Download File Format: PDF This volume in the Food Preservation. Effect of osmotic agent on osmotic dehydration of 1. EFFECT OF OSMOTIC AGENT ON OSMOTIC DEHYDRATION OF FRUITS N.M.

Panagiotou, V.T. Karathanos & Z.B. Maroulis. Drying Technology: An International Journal,() Presented by: Pragati Singham (FPEM) 2. Vacuum impregnation Vacuum impregnation (VI) is a non-thermal, non-destructive treatment that aims to modify the composition of food material by partially removing water and air and impregnating it with physiologically active compounds without affecting the material‘s structural integrity.

• 7 Fig. 1 Cryo-SEM micro graphs of orange peel. Osmotic dehydration and vacuum impregnation are two useful techniques for these purposes. Controlled vacuum impregnation consists of filling porous fractions of a porous product with an external solution of desired composition.

This process is carried out by applying vacuum pressure.Osmotic Dehydration and Vacuum Impregnation are interesting operations in the food industry with applications in minimal fruit processing and/or freezing, allowing to develop new products with specific innovative characteristics.

Osmotic dehydration is widely used for the partial removal of water from cellular tissue by immersion in hypertonic (osmotic) solution.Several techniques such as microwave heating, vacuum, high pressure, pulsed electric field, etc.

may be employed during or after osmotic treatment to enhance performance of the osmotic dehydration. Moreover new technologies used in osmotic dehydration will be by: 5.