Equipment design for osmotic treatments
Marouzé C., Giroux F., Collignan A., Rivier M.. 2001. Journal of Food Engineering, 49 (2-3) : p. 207-221.
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.
Mots-clés : conception; ingénierie; technologie alimentaire; séchage osmotique; immersion; caractéristique du matériel; séchoir
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Agents Cirad, auteurs de cette publication :
- Collignan Antoine — Persyst / UMR QUALISUD
- Rivier Michel — Persyst / UMR QUALISUD