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NEW DIRECTIONS IN FRUIT AND VEGETABLE PROCESSING. DEHYDRO-FREEZING AND OSMOTIC TREATMENTS.

[In Italian. / En italien.]

Author(s) : MONZINI A., MALTINI E.

Type of article: Article

Summary

DEHYDRO-FREEZING AND OSMOSIS TREATMENTS ARE DESCRIBED. FOR EAC H PROCESS THE BASIC PRINCIPLE, THE APPLIED TECHNOLOGY, THE RESULTS OBTAINED WITH THE DIFFERENT SPECIES AND THE POTENTIAL APPLICATIONS ARE OUTLINED, BOTH FOR USE AS DIRECT CONSUMPTION AND AS MATERIAL FOR REPROCESSING. PARTICULAR REMARKS ON TECHNIQUES RELATED TO THE PRODUCTION OF A DEHYDRO-FROZEN FRUIT SALAD AND TO THE PRODUCTION OF PASTEURIZED FRUIT IN SYRUP OF VERY HIGH QUALITY LEVEL.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1989-0960
  • Languages: Italian
  • Source: Atti IVTPA - vol. 9
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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