Osmotic dehydration in fruit and vegetable processing
Osmotic dehydration in fruit and vegetable processing
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DOI：
10.1016/0963-9969(93)90106-s
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发表时间：
1993
影响因子：
8.1
通讯作者：
D. Torreggiani
中科院分区：
文献类型：
--
作者：
D. Torreggiani
报告了控制水果和蔬菜渗透脱水的基本原理以及最重要的参数及其对过程的影响。分析了渗透作为预处理的效果，主要与产品营养、感官和功能特性的改善有关。与其他脱水方法相比，该过程的独特之处在于可以通过选择性掺入溶质来实现“直接配制”，而不改变食品的完整性。通过平衡水分损失和可溶性固形物吸收这两个主要渗透效应，水果和蔬菜的功能特性可以适应许多不同的食品系统。展示了该工艺的当前应用，并分析了与进一步工业发展相关的问题。
The basic principles which control osmotic dehydration of fruit and vegetables are reported together with the most important parameters and their influence on the process.The effects of osmosis as a pre-treatment, mainly related to the improvement of nutritional, sensorial and functional properties of the products, are analyzed. The distinctive aspect of this process, when compared to other dehydration methods, is the ‘direct formulation’ achievable through the selective incorporation of solutes, without modifying the food integrity. By balancing the two main osmotic effects, water loss and soluble solids uptake, the functional properties of fruit and vegetables could be adapted to many different food systems.Present applications of the process are shown and problems related to a further industrial development are analyzed.