The response of some properties of fruits to vacuum impregnation

Journal of Food Process Engineering

Volumn 21, Issue 1, 1998, Pages 59-73

  Salvatori, Daniela ^a   Andrés, Ana ^a   Chiralt, Amparo ^a   Fito, Pedro ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ATMOSPHERIC PRESSURE; DEFORMATION; FRUITS; HYDRODYNAMICS; IMPREGNATION; POROSITY; RELAXATION PROCESSES; VACUUM TECHNOLOGY; VOLUME FRACTION;

DEFORMATION RELAXATION PHENOMENA; HYDRODYNAMIC MECHANISM; VACUUM IMPREGNATION;

FOOD PROCESSING;

EID: 0032003326     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.1998.tb00439.x     Document Type: Article

References (11)

1. ANDRES, A. 1995. Impregnatión a vacío en alimentes porosos. Aplicación al salado de queso. Ph.D. thesis. Polytechnic University of Valencia.
2. BAUMANN, H. and HENZE, J. 1983. Intercellular space volume of fruit. Acta Hort. 138, 107-111.
3. CALBO, A.G. and SOMMER, N.F. 1987. Intercellular volume and resistance to air flow of fruits and vegetables. J. Amer. Soc. Hort. Sci. 112(1), 131-134.
4. CHIRALT, A. and FITO, P. 1996. Salting of Manchego-Type Cheese by Vacuum Impregnation. In Food Engineering 2000. (P. Fito, E. Ortega and G. Barvosa, eds.) pp. 215-230, Chapman & Hall, New York.
5. FITO, P. 1994. Modelling of vacuum osmotic dehydration of foods. J. Food Eng. 22, 313-318.
6. FITO, P., ANDRÉS, A., CHIRALT, A. and PARDO, P. 1996. Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systems. J. Food Eng. 27, 229-240.
7. FITO, P. and CHIRALT, A. 1994. An Update on Vacuum Osmotic Dehydration. In Food Preservation by Moisture Control: Fundamentals and Applications, (G.V. Barbosa-Cánovas and J. Welti-Chanes, eds.) pp. 351-372, Technomic Pub. Co., Lancaster, PA.
8. FITO, P. and CHIRALT, A. 1996. An approach to the Modeling of Solid Food-Liquid Operations: Application to Osmotic Dehydration. In Food Engineering 2000. (P. Fito, E. Ortega and G. Barvosa, eds.) pp. 231-252, Chapman & Hall, New York.
9. FITO, P. and PASTOR, R. 1994. On some non-diffusional mechanism occurring during vacuum osmotic dehydration. J. Food Sci. 21, 513-519.
10. SALVATORI, D., DA SILVA, J., ANDRES, A., CHIRALT, A. and FITO, P. 1997. Caracterización del Acoplamiento de los Fenómenos DeformaciónPenetración en frutas durante su Impregnación a Vacío. In Equipos y procesos para la industria alimentaria, (E. Ortega, E. Parada y P. Fito, eds.) pp. 345-356, Servicio de Publicaciones, Univ. Politécnica de Valencia, Valencia.
11. SHI, X.Q., CHIRALT, A., FITO, P., SERRA, J., ESCOIN, C. and GASQUE, L. 1996. Application of osmotic dehydration technology on jam processing. Drying Technol. 14 (3&4), 841-847.