- Title: Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries (Food Preservation Technology Book 4) 1st Edition
- Autor: Pedro Fito, Amparo Chiralt, Jose Manuel Barat, Walter E. L. Spiess
- Pages: 336
- Publisher (Publication Date): CRC Press; 1 edition (April 23, 2019)
- Language: English
- ISBN-10: 1587160439
- Download File Format: PDF
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
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