Osmotic treatment of fish and meat products

被引：65

作者：

Collignan, A ^{[1
]}

Bohuon, P

Deumier, F

Poligne, I

机构：

[1] CIRAD, Stn Bretagne, BP 20, St Denis 97408, Reunion, France

[2] CIRAD, ENSIA, F-34032 Montpellier, France

来源：

JOURNAL OF FOOD ENGINEERING | 2001年 / 49卷 / 2-3期

关键词：

osmotic treatment; fish; meat; mass transfers; quality; engineering;

D O I：

10.1016/S0260-8774(00)00215-6

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

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. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：153 / 162

页数：10

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