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Osmotic Dehydration

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Book cover Dehydration of Foods

Part of the book series: Dehydration of Foods ((FSES))

Abstract

The concentration of food products by means of product immersion in a hypertonic solution (i.e., sugar, salt, sorbitol, or glycerol) is known as osmotic dehydration (Raoult-Wack et al., 1989; Raoult-Wack, et al., 1991a).

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Authors and Affiliations

  1. Washington State University, USA

    Gustavo V. Barbosa-Cánovas

  2. Merck Sharp & Dohme Ouímica de Puerto Rico, USA

    Humberto Vega-Mercado

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  1. Gustavo V. Barbosa-Cánovas
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  2. Humberto Vega-Mercado
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© 1996 Springer Science+Business Media Dordrecht

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Barbosa-Cánovas, G.V., Vega-Mercado, H. (1996). Osmotic Dehydration. In: Dehydration of Foods. Dehydration of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2456-1_8

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  • DOI: https://doi.org/10.1007/978-1-4757-2456-1_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4419-4723-9

  • Online ISBN: 978-1-4757-2456-1

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