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Osmotic dehydration and vacuum impregnation are two effective methods of reducing product water content, with minimal damage to fresh product attributes, when these are put in direct contact with a highly concentrated sugar or salt solutions. Both methods are commonly used in the processing of fruits, vegetables (and food in general) to obtain several kinds of products such as those minimally processed, intermediate moisture products or functional foods. These methods have been proven valuable with the incorporation of additional components that increment the nutritional value of foods.
Normally, food is non-homogeneous and is not constituted by only one phase, knowing the isotherm of the product (relationship between moisture and water activity), as well as, characterizing the conditions in which the phase transitions take place in food are physicochemical variables of great utility for the processing and storage of food.
An edible film is defined as a thin layer of edible material formed on food as a coating or placed (pre-formed) on or between food components. Its purpose is to control moisture, oxygen, carbon dioxide, lipid, flavor and/or aroma transfer, either between food components or to/from the atmosphere surrounding the food, with a resulting increase in quality and shelf-life; carry food ingredients (e.g., antioxidants, antimicrobials, flavor); and/or improving mechanical integrity or handling characteristics of the food. In some cases, stand-alone edible films with good mechanical properties can replace synthetic packaging films. |
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Pau Talens Oliag |
pautalens@tal.upv.es |
