Recent advances in dewatering and impregnation soaking processes

Simultaneous dewatering and impregnation can be achieved through soaking of foodstuff pieces in highly concentrated solutions .This is the so-called "Dewatering and Impregnation Soaking Process", or briefly DISP. After a brief recall of general process characteristics, recent advances in mass transfer analysis are presented that more specially concern model foods (agar gel cubes) and fruit pieces (frozen and fresh apple) immersed in sugar juices. Consequences upon the improvement of traditional techniques (osmotic dehydration, direct formulation ...) are discussed. As a correlation, original technological applications and new processing ways are hinted at.

Bibliographic Details

Main Authors:	Raoult-Wack, Anne-Lucie, Saurel, Rémi, Rios, G.M., Guilbert, Stéphane
Format:	conference_item biblioteca
Language:	eng
Published:	ICEF
Subjects:	Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, séchage osmotique, Immersion, solution, transfert de masse, produit alimentaire, fruits, http://aims.fao.org/aos/agrovoc/c_36939, http://aims.fao.org/aos/agrovoc/c_2316, http://aims.fao.org/aos/agrovoc/c_28563, http://aims.fao.org/aos/agrovoc/c_28601, http://aims.fao.org/aos/agrovoc/c_3032, http://aims.fao.org/aos/agrovoc/c_3131,
Online Access:	http://agritrop.cirad.fr/391046/
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