Vacuum impregnation for development of new dehydrated products

By P. Fito, A. Chiralt, José Manuel Barat, A. Andrés, J. Martínez-Monzó, N. Martínez‐Navarrete. 2001

199 citations recorded by the source corpus.

Subfields: Food Science, Polymers and Plastics

View Paper: https://www.semanticscholar.org/paper/1a2d53caec4b1e1790d1fb49f00fe0a15362311b

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In Food Science

1. P. Suresh Kumar
2. V. Sagar

Citations in the corpus

• Recent advances in drying and dehydration of fruits and vegetables: a review (2010, methodology): “…and shapes (Islam and Flink 1982, Lerici et al. 1985), osmotic agents (Lenart and Flink 1984), material type (Talens et al. 2000), pre-treatment (Fito et al. 2001), size and shape (Lerici et al. 1985), temperature and concentration (Lazarides et al. 1995, Sagar and Kumar 2007), dehydration…”
• The Application of Vacuum Impregnation Techniques in Food Industry (2012, methodology): “Giraldo et al. (2003) studied the kinetic of OD and PVOD treatments of mango samples performed with different osmotic solutions concentrations (35 – 65 °Bx).”