Osmotic Dehydration and Vacuum Impregnation Applications in Food Industries
Coordonnateurs : Fito Pedro, Chiralt Amparo, Barat Jose Manuel, Spiess Walter E. L., Behsnilian Diana
Osmotic Processes in Fruit and Vegetables at Atmospheric Pressure. Vacuum Impregnation & Osmotic Processes in Fruit and Vegetables. Salting Processes at Atmospheric Pressure. Vacuum Salting Processes. Vacuum Impregnation, Osmotic Treatments & Microwave Combined Processes.
Date de parution : 12-2019
15.2x22.9 cm
Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).
Prix indicatif 71,13 €
Ajouter au panierDate de parution : 06-2001
Ouvrage de 256 p.
15.2x22.9 cm
Thème d’Osmotic Dehydration and Vacuum Impregnation :
Mots-clés :
Moisture Content; Osmotic Dehydration Time; vacuum impregnation; Faster Water Loss; osmotic dehydration; Microwave Vacuum Drying; food preservation technology; Initial Mass Sample; food industry; Microwave Dehydration; atmospheric pressure; VI; Osmotic Treatments; Ultraturrax T25; Osmotic Solutions; Vi Process; Vacuum Pulse; Bi; Microwave Drying; Osmotic Dehydration Process; Solute Uptake; Brine Salting; Solid Gain; Salting Process; Microwave Heating; Osmotic Medium; Product Liquid Phase; Salt Gain; Fermentation Brines; Table Olive