Vacuum impregnation viability of some fruits and vegetables

ANDRÉS, A., ; SALVATORI, D.; CHIRALT, A; FITO, P.

Osmotic Dehydration and Vacuum Impregnation. Applications in Food Industries

Technomic Publishing Co., Inc.

Lugar: Lancaster; Año: 2001; p. 53 - 60

The aim of this work is to study the coupling of HDM and DRP in some fruits to determine the feasibility of applying  VI to modify fruit composition and structure for a number of industrial uses (minimal processing, freezing pretreatments, etc.). In this paper, the behaviour of some fruits of industrial interest throughout VI process has been analysed. The effective porosity, the volume fraction of the impregnated liquid and the relative deformation of fruit sample because of the pressure changes were evaluated as a function of the pressure ratio and the pathway of the applied treatment.