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

click here to see books • videos • cd-roms of related interest

ORDER NOW Osmotic Dehydration & Vacuum Impregnation Applications in Food Industries edited by Pedro Fito, et al 288 pages • $188.95 + shipping Texas residents please add 6.75 % sales tax