Osmotic treatment of fish and meat products
In the review, the mass fluxes occurring during the operation are identified and the potential of osmotic treatment (OT) as an alternative to conventional processes is evaluated. Product quality development during processing and storage is assessed. Pilot and industrial applications are investigated. In terms of prospects, some future research areas that have not yet been investigated are presented.
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | article biblioteca |
| Language: | eng |
| Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, séchage osmotique, poisson (aliment), produit carné, transfert de masse, Immersion, solution, contrôle de qualité, conservation de l'eau, http://aims.fao.org/aos/agrovoc/c_36939, http://aims.fao.org/aos/agrovoc/c_15903, http://aims.fao.org/aos/agrovoc/c_4680, http://aims.fao.org/aos/agrovoc/c_28601, http://aims.fao.org/aos/agrovoc/c_2316, http://aims.fao.org/aos/agrovoc/c_28563, http://aims.fao.org/aos/agrovoc/c_6401, http://aims.fao.org/aos/agrovoc/c_8315, |
| Online Access: | http://agritrop.cirad.fr/479803/ http://agritrop.cirad.fr/479803/1/479803.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | In the review, the mass fluxes occurring during the operation are identified and the potential of osmotic treatment (OT) as an alternative to conventional processes is evaluated. Product quality development during processing and storage is assessed. Pilot and industrial applications are investigated. In terms of prospects, some future research areas that have not yet been investigated are presented. |
|---|