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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