Recent advances in dewatering and impregnation soaking processes

Raoult-Wack Anne-Lucie, Saurel Rémi, Rios G.M., Guilbert Stéphane. 1993. Recent advances in dewatering and impregnation soaking processes. In : Development in food engineering. s.l. : ICEF, pp. 397-399. International Congress on Engineering and Food. 6, Chiba, Japon, 23 May 1993/27 May 1993.

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Abstract : Simultaneous dewatering and impregnation can be achieved through soaking of foodstuff pieces in highly concentrated solutions .This is the so-called "Dewatering and Impregnation Soaking Process", or briefly DISP. After a brief recall of general process characteristics, recent advances in mass transfer analysis are presented that more specially concern model foods (agar gel cubes) and fruit pieces (frozen and fresh apple) immersed in sugar juices. Consequences upon the improvement of traditional techniques (osmotic dehydration, direct formulation ...) are discussed. As a correlation, original technological applications and new processing ways are hinted at. (Résumé d'auteur)

Mots-clés Agrovoc : Séchage osmotique, Immersion, Solution, Transfert de masse, Produit alimentaire, fruits

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

Auteurs et affiliations

  • Raoult-Wack Anne-Lucie
  • Saurel Rémi
  • Rios G.M.
  • Guilbert Stéphane

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Source : Cirad - Agritrop (

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