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Dehydration of membrane‐coated foods by osmosis
Author(s) -
Camirand W. M.,
Forrey R. R.,
Popper K.,
Boyle F. P.,
Stanley W. L.
Publication year - 1968
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740190813
Subject(s) - food science , membrane , chemistry , osmosis , fish <actinopterygii> , sucrose , dehydration , chromatography , biology , biochemistry , fishery
Preliminary studies have shown that pieces of fruit, meat, fish, and whole shellfish can be dehydrated osmotically. Fifty percent invert sucrose was used as a solute; edible semipermeable membranes maintained osmotic differential and reduced solute contamination of the product. The greatest weight loss was observed with component items of high molecular weight such as meats and fish. Some of the products when re‐hydrated show a marked similarity to the fresh food. Calcium pectate membranes gave the best results.