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Professional Reference Guide from C.H.I.P.S.
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.

Osmotic Dehydration & Vacuum Impregnation answers many of the previously unresolved issues and greatly facilitates the understanding and the scale-up of osmotic dehydration and vacuum impregnation.

Contents

Part I: Osmotic Process in Fruit and Vegetables at Atmospheric Pressure

  1. High Quality Fruit and Vegetable Products Using Combined Processes
  2. Osmotic Treatment of Apples: Cell Death and Some Criteria for the Selection of Suitable Apple Varieties for Industrial Processing
  3. Stability of Lycopene in Tomato Dehydration
  4. Reasons and Possibilities to Control Solids Uptake During Osmotic Treatment of Fruits and Vegetables
  5. Influence of Edible Coatings on Osmotic Treatment of Apples

    Part II: Vacuum Impregnation and Osmotic Process in Fruit and Vegetables

  6. Vacuum Impregnation Viability of Some Fruits and Vegetables
  7. Combined Vacuum Impregnation-Osmotic Dehydration in Fruit Cryoprotection
  8. Yield Increase in Osmotic Processes by Applying Vacuum Impregnation: Applications in Fruit Candying
  9. Orange Peel Products Obtained by Osmotic Dehydration

    Part III: Salting Processes at Atmospheric Pressure

  10. Osmotic and Diffusional Treatments for Fish Processing and Preservation
  11. Problems Related to Fermentation Brines in the Table Olive Sector
  12. Use of Trehalose for Osmotic Dehydration of Cod and Underutilized Fish Species

    Part IV: Vacuum Salting Processes

  13. Cheese Salting by Vacuum Impregnation
  14. Salting Time Reduction of Spanish Hams by Brine Immersion
  15. Salting Studies During Tasajo Making
  16. Application of Vacuum Impregnation Technology to Salting and Desalting of Cod (Gadus Morhua)

    Part V: Vacuum Impregnation, Osmotic Treatments and Microwave Combined Processes

  17. Use of Vacuum Impregnation in Smoked Salmon Manufacturing
  18. Combined Osmotic and Microwave-Vacuum Dehydration of Apples and Strawberries
  19. Application of Microwave Drying After Osmotic Dehydration: Effect of Dielectric Properties on Heating Characteristics
  20. Effect of Vacuum Impregnation on Combined Air-Microwave Drying of Apple

Appendices
Index

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Osmotic Dehydration & Vacuum Impregnation
Applications in Food Industries
edited by Pedro Fito, et al
288 pages $188.95 + shipping

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