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Osmotic Dehydration – Vacuum Impregnation of Fruit

  • Eugenia Martin-Esparza
  • Chelo Gonzalez-Martinez
Part of the Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development book series (ISEKI-Food, volume 5)

Objectives And Learning Outcomes

  1. 1.

    Review the technique of vacuum impregnation.

     
  2. 2.

    Examine the optimization of the operation based on raw material characteristics and the final desired product.

     
  3. 3.

    Evaluate the influence of the impregnation solution on the product physicochemical changes.

     

Introduction

Vacuum impregnation of porous foods implies the partial substitution of the gas phase, occluded in the intercellular spaces by an external liquid (i.e., impregnation solution), by imposing low pressures in the system (porous food immersed in a liquid phase) followed by the restoration of atmospheric pressure. Different solid–liquid operations, such as salting processes (González-Martínez et al., 2001; Barat et al., 2001a,b; Andrés et al., 2001a), fruit candying (Barat et al., 2001c), acidification, and the addition of preservatives, can be improved by reducing the processing time, depending on the product effective porosity and mechanical properties (Andrés et al., 2001b).

Compositio...

Keywords

Intercellular Space Effective Porosity Soluble Solid Content Osmotic Dehydration Impregnation Technique 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Eugenia Martin-Esparza
    • 1
  • Chelo Gonzalez-Martinez
    • 1
  1. 1.Department of Food TechnologyUniversidad Politécnica de ValenciaCamino de VeraSpain

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