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Equipment design for osmotic treatments

Marouzé C., Giroux F., Collignan A., Rivier M.. 2001. Journal of Food Engineering, 49 (2-3) : p. 207-221.

DOI: 10.1016/S0260-8774(00)00217-X

Recent osmotic treatment (OT) applications make it necessary to develop specially designed items of equipment, particularly where a high level of dehydration is necessary. This paper defines the functions required by users of osmotic dehydration equipment and presents seventeen principles used to contact foods with a concentrated solution. It then compares the different technical solutions. (Résumé d'auteur)

Mots-clés : conception; ingénierie; technologie alimentaire; séchage osmotique; immersion; caractéristique du matériel; séchoir

Article (a-revue à facteur d'impact)

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