Osmotic Dehydration and Vacuum Impregnation Applications in Food

Osmotic Dehydration & Vacuum Impregnation Applications in Food Industries......Page 1
Table of Contents......Page 3
Series Preface......Page 10
Preface......Page 11
Acknowledgement......Page 14
List of Contributors......Page 15
INTRODUCTION......Page 19
Table of Content......Page 0
PART 1: OSMOTIC PROCESSES IN FRUIT AND VEGETABLES AT ATMOSPHERIC PRESSURE......Page 18
RESULTS AND DISCUSSION......Page 20
REFERENCES......Page 25
INTRODUCTION......Page 26
SAMPLE PREPARATION—PROCESS CONDITIONS......Page 27
INTERCELLULAR SPACE ACCESSIBILITY......Page 28
OSMOTIC TREATMENT KINETICS AND MEMBRANE SELECTIVITY......Page 29
ACKNOWLEDGEMENTS......Page 34
REFERENCES......Page 35
INTRODUCTION......Page 36
Skin Treatment......Page 38
Color Parameter Measurement......Page 39
INFLUENCE OF DEHYDRATION ON LYCOPENE ISOMERIZATION......Page 40
EFFECT OF TEMPERATURE ON LYCOPENE DEGRADATION......Page 42
LYCOPENE DEGRADATION AND COLOR CHANGES OF TOMATO PRODUCTS......Page 43
CONCLUSIONS......Page 45
REFERENCES......Page 46
INTRODUCTION......Page 48
OSMOTIC PROCESS APPLICATIONS......Page 49
IMPACT OF SOLUTE UPTAKE......Page 50
POSSIBILITIES TO CONTROL SOLIDS UPTAKE......Page 51
EFFECT OF PRODUCT PARAMETERS ON SOLUTE UPTAKE......Page 52
EFFECT OF PROCESS PARAMETERS ON SOLUTE UPTAKE......Page 53
CONCLUSIONS......Page 54
REFERENCES......Page 55
INTRODUCTION......Page 58
RESULTS AND DISCUSSION......Page 59
CONCLUSIONS......Page 62
ACKNOWLEDGEMENT......Page 63
REFERENCES......Page 64
INTRODUCTION......Page 66
PART II VACUUM IMPREGNATION AND OSMOTIC PROCESSES IN FRUIT AND VEGETABLES......Page 65
CHARACTERISTIC PARAMETERS OF VACUUM IMPREGNATION......Page 67
INFLUENCE OF VACUUM PRESSURE......Page 71
REFERENCES......Page 72
INTRODUCTION......Page 74
FAST CHANGES OF FRUIT COMPOSITION BY VI......Page 75
CHANGES IN MECHANICAL, STRUCTURAL, AND COLOR PROPERTIES......Page 78
CRYOSTABILIZATION TECHNOLOGY......Page 81
GLASS TRANSITION AND ICE-MELTING PROPERTIES......Page 83
PRESERVATION OF MECHANICAL PROPERTIES, STRUCTURE, AND COLOR......Page 85
REFERENCES......Page 89
INTRODUCTION......Page 92
MATERIALS AND METHODS......Page 93
VI EFFECT ON THE YIELD OF SHORT-TIME FRUIT OSMOTIC DEHYDRATION PROCESSES......Page 94
VI EFFECT ON THE YIELD OF LONG-TIME FRUIT OSMOTIC DEHYDRATION PROCESSES......Page 97
CANDYING OF PINEAPPLE......Page 100
NOMENCLATURE......Page 102
REFERENCES......Page 103
INTRODUCTION......Page 105
FEASIBILITY OF VACUUM IMPREGNATION WITH AN EXTERNAL SOLUTION......Page 107
BEHAVIOR OF ORANGE PEEL IN OD PROCESSES......Page 110
KINETICS OF WATER AND SOLUTE GAINS......Page 111
COMPOSITIONAL CHANGES IN THE PRODUCT LIQUID PHASE......Page 112
INFLUENCE OF OSMOTIC TREATMENTS ON COLOR, MECHANICAL PROPERTIES, AND SENSORY ACCEPTABILITY......Page 114
NOMENCLATURE......Page 117
REFERENCES......Page 118
ECONOMIC ISSUES......Page 122
PART III SALTING PROCESSES AT ATMOSPHERIC PRESSURE......Page 121
CONTROLLING MICROBIAL LEVELS......Page 123
DRIED FISH......Page 124
SMOKED FISH......Page 125
PICKLED/MARINATED FISH......Page 126
FREEZING IN OSMOTIC SOLUTIONS......Page 127
INDICATING STRIP METHOD......Page 128
MODELING LEVELS OF SALT......Page 129
VARIATION AND MEASUREMENT OF TEXTURE......Page 130
HYGIENIC CONSIDERATIONS IN OSMOTIC TREATMENTS......Page 131
REFERENCES......Page 132
INTRODUCTION......Page 134
CHARACTERISTICS OF DIFFERENT TYPES OF TABLE OLIVE PROCESSING WASTEWATERS......Page 135
STRATEGIES TO PREVENT POLLUTION CAUSED BY FERMENTATION OR STORAGE BRINES......Page 136
REUSE OF THE FERMENTATION BRINES OF GREEN, SPANISH-STYLE TABLE OLIVES......Page 137
REGENERATION BY ACTIVE CHARCOAL ADSORPTION......Page 139
REGENERATION BY ULTRAFILTRATION......Page 140
RESULTS OBTAINED BY REUSING REGENERATED BRINES IN PACKING......Page 141
REFERENCES......Page 142
INTRODUCTION......Page 144
EFFECT OF FREEZING AND THAWING ON OSMOTIC DEHYDRATION OF COD......Page 145
EFFECT OF OSMOTIC DEHYDRATION ON THE PHYSICAL PROPERTIES OF ORANGE ROUGHY......Page 146
EFFECT OF FREEZING AND THAWING ON OSMOTIC DEHYDRATION OF COD......Page 147
EFFECT OF SOAK TIME ON OSMOTIC DEHYDRATION OF BAIRD’S SMOOTHEAD AND COD......Page 148
EFFECT OF OSMOTIC DEHYDRATION ON THE PHYSICAL PROPERTIES OF ORANGE ROUGHY......Page 150
REFERENCES......Page 152
INTRODUCTION......Page 154
PART IV VACUUM SALTING PROCESSES......Page 153
INFLUENCE OF DIFFERENT FACTORS ON THE VI EFFECTIVENESS IN CHEESE SALTING......Page 155
EFFECT OF VI ON SALTING TIME AND INITIAL SALT DISTRIBUTION......Page 158
RIPENING INDEXES......Page 159
MECHANICAL AND STRUCTURAL PROPERTIES......Page 160
DRYING BEHAVIOR......Page 161
REFERENCES......Page 162
INTRODUCTION......Page 164
SALTING PROCEDURE......Page 166
POST-SALTING AND DRY-MATURATION CONDITIONS......Page 167
SAMPLING......Page 168
ANALYTICAL CONTROLS......Page 169
SALTING PROCESS......Page 170
POST-SALTING......Page 172
DRY-MATURATION......Page 173
COLOR MEASUREMENTS......Page 174
REFERENCES......Page 176
BASIC KNOWLEDGE......Page 179
ANALYTICAL DETERMINATIONS......Page 180
MASS BALANCES......Page 181
WEIGHT CHANGES DURING TASAJO SALTING......Page 182
VACUUM PERIOD DURATION INFLUENCE ON SALTING PROCESS......Page 184
TEMPERATURE INFLUENCE ON THE SALTING PROCESS......Page 185
SAMPLE THICKNESS INFLUENCE ON SALTING BEHAVIOR......Page 186
SALTING KINETICS......Page 187
NOMENCLATURE......Page 190
REFERENCES......Page 191
INTRODUCTION......Page 192
VACUUM SALTING......Page 194
VACUUM DESALTING......Page 196
REFERENCES......Page 198
INTRODUCTION......Page 201
PART V VACUUM IMPREGNATION, OSMOTIC TREATMENTS AND MICROWAVE COMBINED PROCESSES......Page 200
BRINE VACUUM IMPREGNATION AND BRINE IMMERSION TREATMENTS......Page 202
DEVELOPMENT OF AW DURING SALTING PROCESS: COMPARISON BETWEEN EXPERIMENTAL AND PREDICTED VALUES......Page 203
VACUUM IMPREGNATION BEHAVIOR OF SALMON TISSUE......Page 204
SALTING KINETICS OF SALMON FILLETS......Page 205
CONCLUSION......Page 208
NOMENCLATURE......Page 210
REFERENCES......Page 211
THEORY......Page 213
OSMOTIC TREATMENT OF APPLES......Page 215
MICROWAVE-VACUUM DRYING......Page 216
MEASUREMENTS OF SUGAR AND VITAMIN C......Page 217
RESULTS AND DISCUSSION......Page 218
CONCLUSIONS......Page 221
REFERENCES......Page 222
INTRODUCTION......Page 223
EXPERIMENTAL......Page 224
DRYING KINETICS OSMOTIC DEHYDRATION......Page 225
DIELECTRIC PROPERTIES OF OSMOTICALLY TREATED PRODUCT......Page 227
MICROWAVE DRYING KINETICS OF OSMOTICALLY PRE-TREATED PRODUCT......Page 228
REFERENCES......Page 230
INTRODUCTION......Page 231
DIELECTRIC PROPERTIES......Page 233
INFLUENCE OF COMPOSITION ON THE DIELECTRIC PROPERTIES......Page 235
PREDICTIVE EQUATIONS FOR FOOD MATERIALS......Page 237
RESEARCH ON THE DIELECTRIC PROPERTIES OF APPLE VAR. GRANNY SMITH. INFLUENCE OF WATER CONTENT AND VACUUM IMPREGNATION PRETREATMENT......Page 238
DRYING KINETICS......Page 240
A PRELIMINARY STUDY ON THE COMBINED MICROWAVE-AIR DRYING (MW-AD) OF APPLE VAR. GRANNY SMITH: INFLUENCE OF VACUUM IMPREGNATION (VI) PRETREATMENT......Page 242
REFERENCES......Page 244