Publications des agents du Cirad


Osmotic treatment of fish and meat products

Collignan A., Bohuon P., Deumier F., Poligne I.. 2001. Journal of Food Engineering, 49 (2-3) : p. 153-126.

DOI: 10.1016/S0260-8774(00)00215-6

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. (Résumé d'auteur)

Mots-clés : séchage osmotique; poisson (aliment); produit carné; transfert de masse; immersion; solution; contrôle de qualité; conservation de l'eau

Article (a-revue à facteur d'impact)

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