Osmotic Dehydration and Vacuum Impregnation - Applications in Food Industries (Paperback)

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.

General

Imprint:	Crc Press
Country of origin:	United Kingdom
Release date:	December 2019
First published:	2001
Editors:	Pedro Fito • Amparo Chiralt • Walter E L Spiess • Jose Manuel Barat
Dimensions:	229 x 152mm (L x W)
Format:	Paperback
Pages:	336
ISBN-13:	978-0-367-45524-8
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-367-45524-2
Barcode:	9780367455248

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