OSMOTIC DEHYDRATION - Maldonado, Rafael Resende
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This book deals with different aspects related to Osmotic Dehydration (DO), a technological process that consists of removing water from vegetables by immersion in a hypertonic solution of a compatible solute. The plant concentration gradient/osmotic solution promotes the removal of water and the incorporation of solids, contributing to the reduction of humidity and water activity and increasing shelf life. This technology is normally used as pre-processing to facilitate other processes such as drying, freezing, freezing, etc. Because it is normally conducted under mild conditions of…mehr

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Produktbeschreibung
This book deals with different aspects related to Osmotic Dehydration (DO), a technological process that consists of removing water from vegetables by immersion in a hypertonic solution of a compatible solute. The plant concentration gradient/osmotic solution promotes the removal of water and the incorporation of solids, contributing to the reduction of humidity and water activity and increasing shelf life. This technology is normally used as pre-processing to facilitate other processes such as drying, freezing, freezing, etc. Because it is normally conducted under mild conditions of temperature and agitation, DO can minimize physical-chemical, sensory and nutritional changes, leading to processed foods with characteristics closer to the food in natura.
Autorenporträt
Rafael Resende Maldonado tiene un doctorado en ingeniería de alimentos de la Universidad Estatal de Campinas. Desarrolla investigaciones en Bioprocesos y Tecnología de Alimentos y es profesor en las áreas de Alimentos y Química en diferentes instituciones del estado de São Paulo. Su principal actividad es el curso de Alimentación en la Escuela Técnica Superior de Campinas (COTUCA/UNICAMP).