Osmotic Dehydration and Vacuum Imprenation

Table of Contents Series Preface Preface Acknowledgement List of Contributors Part I: Osmotic Processes in Fruit and Vegetables at Atmospheric Pressure 1. HIGH-QUALITY FRUIT AND VEGETABLE PRODUCTS USING COMBINED PROCESSES D. TORREGGIANI and G. BERTOLO Introduction Results and Discussion References 2. OSMOTIC TREATMENT OF APPLES: CELL DEATH AND SOME CRITERIA FOR THE SELECTION OF SUITABLE APPLE VARIETIES FOR INDUSTRIAL PROCESSING N. E. MAVROUDIS, K.-M. LEE, I. SJÖHOLM and B. HALLSTRÖM Introduction Materials and Methods Results and Discussion © 2001 by Technomic Publishing Company, Inc. Conclusions Acknowledgements References 3. STABILITY OF LYCOPENE IN TOMATO DEHYDRATION J. X. SHI and M. LE MAGUER Introduction Materials and Methods Results and Discussions Conclusions Acknowledgement References 4. REASONS AND POSSIBILITIES TO CONTROL SOLIDS UPTAKE DURING OSMOTIC TREATMENT OF FRUITS AND VEGETABLES H. N. LAZARIDES Introduction Osmotic Process Applications Impact of Solute Uptake Optimum Levels of Solute Uptake Possibilities to Control Solids Uptake Conclusions References 5. INFLUENCE OF EDIBLE COATINGS ON OSMOTIC TREATMENT OF APPLES R. DABROWSKA and A. LENART Introduction Experimental Results and Discussion Conclusions Acknowledgement References © 2001 by Technomic Publishing Company, Inc. Part II: Vacuum Impregnation and Osmotic Processes in Fruit and Vegetables 6. VACUUM IMPREGNATION VIABILITY OF SOME FRUITS AND VEGETABLES A. ANDRÉS, D. SALVATORI, A. ALBORS, A. CHIRALT and P. FITO Introduction Characteristic Parameters of Vacuum Impregnation Influence of Vacuum Pressure Conclusions References 7. COMBINED VACUUM IMPREGNATION-OSMOTIC DEHYDRATION IN FRUIT CRYOPROTECTION J. MARTÍNEZ-MONZÓ, N. MARTÍNEZ-NAVARRETE, A. CHIRALT and P. FITO Introduction Fast Changes of Fruit Composition by VI Changes in Mechanical, Structural, and Color Properties Cryopreservation Effects of VI-OD Conclusions Acknowledgements References 8. YIELD INCREASE IN OSMOTIC PROCESSES BY APPLYING VACUUM IMPREGNATION: APPLICATIONS IN FRUIT CANDYING J. M. BARAT, G. GONZÁLEZ-MARIÑO, A. CHIRALT and P. FITO Introduction Materials and Methods Results and Discussion Conclusions Nomenclature References 9. ORANGE PEEL PRODUCTS OBTAINED BY OSMOTIC DEHYDRATION M. CHÁFER, M. D. ORTOLÁ, A. C. and P. FITO Introduction Feasibility of Vacuum Impregnation with an External Solution © 2001 by Technomic Publishing Company, Inc. ... - tailieumienphi.vn