Osmotic treatment of fish and meat products
| Autor: | Antoine Collignan, Philippe Bohuon, Isabelle Poligne, François Deumier |
|---|---|
| Rok vydání: | 2001 |
| Předmět: |
Research areas
Quality development Conservation de l'eau Q02 - Traitement et conservation des produits alimentaires Immersion Osmotic pressure Produit carné Solution Contrôle de qualité Q04 - Composition des produits alimentaires poisson (aliment) Chemistry Transfert de masse Environmental engineering Pulp and paper industry Séchage osmotique Fish Food Science Osmotic dehydration |
| Zdroj: | Journal of Food Engineering |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/s0260-8774(00)00215-6 |
| Popis: | In the review, the mass fluxes occurring during the operation are identified and the potential of osmotic treatment (OT) as an alternative to conventional processes is evaluated. Product quality development during processing and storage is assessed. Pilot and industrial applications are investigated. In terms of prospects, some future research areas that have not yet been investigated are presented. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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