Pedro Fito

TL;DR: In this paper, a hydrodynamic mechanism has been proposed and experimentally analyzed for the modeling of the vacuum osmotic dehydration operation, taking this new mechanism into account, a more accurate approach to the modelling of the ODE operation may be done.

TL;DR: In this paper, the authors extended the hydrodynamic mechanism (HDM) analysis, initially considered with no occurrence of deformations in the solid matrix, to the case of coupling HDM and deformation-relaxation phenomena (DRP).

TL;DR: In this article, the feasibility of vacuum impregnation for a great quantity of fruits and vegetables is discussed by means of analysing their response to VI. And a model to determine the concentration level of PAC in the impregnating solution was established in order to formulate functional foods with different calcium and iron salts which could represent a determined percentage of the recommended daily intake of these minerals.

TL;DR: In this article, an attempt is made to combine the beneficial effects of probiotics with fruit and vegetables by applying the vacuum impregnation process, where apple cylinders were impregnated either with commercial apple juice containing Saccharomyces cerevisiae, and with whole milk or apple juice with 10 7 or 10 8 cfu/ml of Lactobacillus casei (spp. rhamnosus).

TL;DR: In this article, the non-diffusional mass transfer in operations where porous food is immersed in a liquid and submitted to vacuum conditions is analyzed, and the liquid penetration in the food pores due to pressure gradients have been mathematically modelled.