Food
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BASIC PRINCIPLES OF OSMOTIC DEHYDRATION
Osmotic dehydration can be defined as a ‘dewatering and impregnation soaking process’ (DISP) (Torreggiani, 1993; Raoult-Wack, 1994), a combination of…
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FACTORS AFFECTING OSMOTIC DEHYDRATION
The rate of diffusion of water from any material during osmotic dehydration is dependent upon factors such as type of…
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Developments in fluid bed drying
We already have summarized the large number of possible variants of FBDs that are now used to dry not only…
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COMPARISON OF CONVENTIONAL DRYERS WITH NEWER DRYERS
It is worth mentioning that many of the new techniques for food drying use superheated steam or inert gases (nitrogen)…
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Osmotic Dehydration
Dehydration is a versatile, widespread technique in the food industry; it is the oldest and most frequently used method of…
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