Microfiche. Ottawa : International Development Research Centre, 1972. 1 microfiche : negative ; 11 x 15 cm.
|Statement||G.W. Hope and D.G. Vitale.|
|Series||IDRC ;, 004e, IDRC (Series) ;, 004e.|
|Contributions||Vitale, D. G.|
|LC Classifications||Microfiche 90/205 (T)|
|The Physical Object|
|Number of Pages||12|
|LC Control Number||90954401|
DOI link for Osmotic Dehydration and Vacuum Impregnation. Osmotic Dehydration and Vacuum Impregnation book. Applications in Food Industries. Edited By Pedro Fito, Amparo Chiralt, Jose Manuel Barat, Walter E. L. Spiess. Edition 1st Edition. First Published eBook Published 23 April Cited by: 5. This chapter summarizes all the methods currently applied for osmotic dehydration of foods, including advantages and disadvantages per category. Apart from the methodologies, an extensive review is carried out on the application of osmotic dehydration on fish and seafood products with emphasis on its effect on physical properties (a w, pH, viscosity) and shelf‐life by: 3. Osmotic Dehydration and Vacuum Impregnation.: Pedro Fito, Amparo Chiralt, Jose Manuel Barat, Walter E. L. Spiess. CRC Press, - Technology & Engineering - . IFST Advances in Food Science book series; International Journal of Food Science & Technology. Early View. Original article. Evaluation of process conditions on osmotic dehydration and quality indexes of pumpkin (Cucurbita moschata) and further polymeric film selection for packaging and refrigerated storage María Florencia Kvapil.
Osmotic dehydration was carried out using a fruit to syrup weight ratio of , and employing two levels of temperature of the solutions, 40 and 50 °C, two shaking rates, 0 and 60 min -1, and a. Osmotic dehydration was performed at 50°C for 2 h with osmotic solutions (OSs) at various concentrations (45, 55, 65 °Brix). Coating improved the dehydration efficiency index (DEI) due to a substantial decrease in solute gain (SG) and slight increase in water loss (WL). The coating modified the physicochemical properties and this effect was. Dehydration pretreatments, such as osmotic dehydration, can potentially generate valuable changes to the thermal properties of the product (James et al., ). Osmotic dehydration consists of immersing food pieces in a hypertonic solution of sugars, such as sucrose, glucose, fructose, sorbitol, corn syrup, and salts, such as sodium chloride. Introduction Osmotic dehydration is the process of water removal by immersion of water containing cellular solid in a concentrated aqueous solution. Osmotic dehydration has been recognized as a good pre- treatment prior to regular drying. Osmotic dehydration has the potential to remove water at low temperatures. It is an energy efficient method, as water does not go through a .
Osmotic dehydration has received greater attention in recent years as an effective method for preservation of fruits and vegetables. Being a simple process, it facilitates processing of fruits and. Abstract. The concentration of food products by means of product immersion in a hypertonic solution (i.e., sugar, salt, sorbitol, or glycerol) is known as osmotic dehydration (Raoult-Wack et al., ; Raoult-Wack, et al., a). Article Summary: Osmotic dehydration is a useful technique for the production of sensorial, safe, stable, nutritious, tasty, economical, and concentrated food obtained by placing the solid food, whole or in sliced in sugar or salt aqueous solutions of high osmotic pressure. Osmotic dehydration has become more popular in food processing industry. Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries 1st Edition by Pedro Fito (Editor), Amparo Chiralt (Editor), Jose Manuel Barat (Editor), & ISBN ISBN Format: Hardcover.