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Sucrose and osmotic dehydration

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Sucrose

Abstract

The osmotic dehydration process, previously reviewed by Ponting et al. (1966), Le Maguer (1988), and Raoult-Wack et al. (1992), consists of soaking moisture-rich foods in concentrated solution, which creates two cross mass transfers (Ponting et al., 1966; Karel, 1975; Hawkes and Flink, 1978).

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Authors
  1. A. L. Raoult-Wack
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  2. G. Rios
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  3. S. Guilbert
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Editors and Affiliations

  1. Laboratoire de Chimie Physique Industrielle, Faculté des Sciences, Université de Reims Champagne-Ardenne, B.P. 347, 51602, Reims Cédex, France

    M. Mathlouthi

  2. CEDUS, 30 rue de Lübeck, 75116, Paris, France

    P. Reiser (Ingenieur) (Ingenieur)

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Raoult-Wack, A.L., Rios, G., Guilbert, S. (1995). Sucrose and osmotic dehydration. In: Mathlouthi, M., Reiser, P. (eds) Sucrose. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2676-6_12

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  • DOI: https://doi.org/10.1007/978-1-4615-2676-6_12

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6150-3

  • Online ISBN: 978-1-4615-2676-6

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