Osmotic Dehydration and Vacuum Impregnation: Applications in Food IndustriesPedro Fito, Amparo Chiralt, Jose Manuel Barat, Walter E. L. Spiess CRC Press, 23 apr. 2019 - 336 pagini 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, cu |
Cuprins
| 3 | |
| 4 | |
REFERENCES | 9 |
Osmotic Treatment of Apples Cell Death and Some Criteria for the Selection of Suitable Apple Varieties for Industrial Processing | 11 |
MATERIALS AND METHODS | 12 |
RESULTS AND DISCUSSION | 13 |
CONCLUSIONS | 19 |
REFERENCES | 20 |
CONCLUSIONS | 121 |
Problems Related to Fermentation Brines in the Table Olive Sector | 123 |
CHARACTERISTICS OF DIFFERENT TYPES OF TABLE OLIVE PROCESSING WASTEWATERS | 124 |
STRATEGIES TO PREVENT POLLUTION CAUSED BY FERMENTATION OR STORAGE BRINES | 125 |
REUSE OF THE FERMENTATION BRINES OF GREEN SPANISHSTYLE TABLE OLIVES | 126 |
REGENERATION BY ACTIVE CHARCOAL ADSORPTION | 128 |
REGENERATION BY ULTRAFILTRATION | 129 |
RESULTS OBTAINED BY REUSING REGENERATED BRINES IN PACKING | 130 |
Stability of Lycopene in Tomato Dehydration | 21 |
MATERIALS AND METHODS | 23 |
RESULTS AND DISCUSSIONS | 25 |
CONCLUSIONS | 30 |
ACKNOWLEDGEMENT | 31 |
Reasons and Possibilities to Control Solids Uptake during Osmotic Treatment of Fruits and Vegetables | 33 |
OSMOTIC PROCESS APPLICATIONS | 34 |
IMPACT OF SOLUTE UPTAKE | 35 |
OPTIMUM LEVELS OF SOLUTE UPTAKE | 36 |
CONCLUSIONS | 39 |
REFERENCES | 40 |
Influence of Edible Coatings on Osmotic Treatment of Apples | 43 |
EXPERIMENTAL | 44 |
CONCLUSIONS | 47 |
ACKNOWLEDGEMENT | 48 |
REFERENCES | 49 |
VACUUM IMPREGNATION AND OSMOTIC PROCESSES IN FRUIT AND VEGETABLES | 51 |
Vacuum Impregnation Viability of Some Fruits and Vegetables | 53 |
CHARACTERISTIC PARAMETERS OF VACUUM IMPREGNATION | 54 |
INFLUENCE OF VACUUM PRESSURE | 58 |
CONCLUSIONS | 59 |
Combined Vacuum ImpregnationOsmotic Dehydration in Fruit Cryoprotection | 61 |
FAST CHANGES OF FRUIT COMPOSITION BY VI | 62 |
CHANGES IN MECHANICAL STRUCTURAL AND COLOR PROPERTIES | 65 |
CRYOPRESERVATION EFFECTS OF VIOD | 68 |
CONCLUSIONS | 76 |
Yield Increase in Osmotic Processes by Applying Vacuum Impregnation Applications in Fruit Candying | 79 |
MATERIALS AND METHODS | 80 |
RESULTS AND DISCUSSION | 81 |
CONCLUSIONS | 89 |
REFERENCES | 90 |
Orange Peel Products Obtained by Osmotic Dehydration | 93 |
FEASIBILITY OF VACUUM IMPREGNATION WITH AN EXTERNAL SOLUTION | 95 |
BEHAVIOR OF ORANGE PEEL IN OD PROCESSES | 98 |
INFLUENCE OF OSMOTIC TREATMENTS ON COLOR MECHANICAL PROPERTIES AND SENSORY ACCEPTABILITY | 102 |
CONCLUSIONS | 105 |
REFERENCES | 106 |
SALTING PROCESSES AT ATMOSPHERIC PRESSURE | 109 |
Osmotic and Diffusional Treatments for Fish Processing and Preservation | 111 |
CONTROLLING MICROBIAL LEVELS | 112 |
PRESERVATION OF FISH PRODUCT | 113 |
MEASURING LEVELS OF SALT | 117 |
MODELING LEVELS OF SALT | 118 |
DEVELOPMENT OF NEW PRODUCTS USING OSMOTIC TREATMENTS | 119 |
SOURCES OF FISH FOR OSMOTIC TREATMENTS | 120 |
CONCLUSION | 131 |
Use of Trehalose for Osmotic Dehydration of Cod and Underutilized Fish Species | 133 |
EXPERIMENTAL | 134 |
RESULTS AND DISCUSSION | 136 |
CONCLUSION | 141 |
VACUUM SALTING PROCESSES | 143 |
Cheese Salting by Vacuum Impregnation | 145 |
INFLUENCE OF DIFFERENT FACTORS ON THE VI EFFECTIVENESS IN CHEESE SALTING | 146 |
INFLUENCE OF VI ON CHEESE RIPENING | 150 |
REFERENCES | 153 |
Salting Time Reduction of Spanish Hams by Brine Immersion | 155 |
MATERIALS AND METHODS | 157 |
RESULTS AND DISCUSSION | 161 |
CONCLUSIONS | 167 |
Salting Studies during Tasajo Making | 171 |
MATERIALS AND METHODS | 172 |
RESULTS AND DISCUSSION | 173 |
CONCLUSION | 182 |
REFERENCES | 183 |
Application of Vacuum Impregnation Technology to Salting and Desalting Cod Gadus morhua | 185 |
VACUUM SALTING | 187 |
VACUUM DESALTING | 189 |
ACKNOWLEDGEMENTS | 191 |
VACUUM IMPREGNATION OSMOTIC TREATMENTS AND MICROWAVE COMBINED PROCESSES | 193 |
Use of Vacuum Impregnation in Smoked Salmon Manufacturing | 195 |
EXPERIMENTAL | 196 |
RESULTS AND DISCUSSION | 197 |
CONCLUSION | 202 |
NOMENCLATURE | 204 |
ACKNOWLEDGEMENTS | 205 |
Combined Osmotic and MicrowaveVacuum Dehydration of Apples and Strawberries | 207 |
EXPERIMENTAL | 209 |
RESULTS AND DISCUSSION | 212 |
CONCLUSIONS | 215 |
ACKNOWLEDGEMENT | 216 |
Application of Microwave Drying after Osmotic Dehydration Effect of Dielectric Properties on Heating Characteristics | 217 |
EXPERIMENTAL | 218 |
RESULTS AND DISCUSSION | 219 |
CONCLUSIONS | 224 |
Effect of Vacuum Impregnation on Combined AirMicrowave Drying of Apple | 225 |
MICROWAVE BASICS | 227 |
DRYING KINETICS | 234 |
REFERENCES | 238 |
Index | 243 |
Alte ediții - Afișează-le pe toate
Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries Diana Behsnilian,Pedro Fito,Amparo Chiralt,Jose Manuel Barat Nu există previzualizare disponibilă - 2019 |
Termeni și expresii frecvente
acid albedo Andrés applied atmospheric pressure Barat behavior brine brine salting carotenoids cell cheese Chiralt cis-isomers color composition concentration cryoprotectants decrease dehydration of apples desalting dielectric constant dielectric properties diffusion dried dry salting effect Equation Figure fillets fish Fito Food Eng Food Engineering Food Sci freezing frozen fruits and vegetables Granny Smith increase influence Journal of Food kinetics kiwifruit Lazarides liquid phase lycopene Maltodextrin mass transfer Mavroudis mbar meat pieces mechanism microwave microwave drying moisture content NaCl observed obtained osmotic dehydration osmotic process osmotic solution osmotic treatment osmotically treated parameters pectin pores porosity porous pretreatment PVOD ratio reduced salt content salting method salting process samples slices soaked solids gain solute uptake structure sucrose sucrose solution sugar Technology temperature texture thawing tion tissue tomato tomato products Torreggiani trehalose vacuum impregnation vacuum pulse values viscoelastic volume water activity water content water loss weight changes
Pasaje populare
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