1. Vacuum impregnation: emerging technology for osmotic dehydration of fruits and vegetables
Authors : Sasireka Rajendran, Ganapathy Shunmugam
Pages : 39-47
DOI : http://dx.doi.org/10.21172/1.74.005
Keywords : vacuum impregnationosmotic dehydrationtexturehydrodynamic mechanismfunctional foods Abstract :In the osmotic treatment of foods, Vacuum Impregnation (VI) is the emerging technique that improves the air drying and osmotic dehydration (OD) of a porous product with a consequent change in food composition. Due to the action of hydrodynamic mechanisms (HDM) promoted by pressure changes, VI technique exchanges the internal gas or liquid occluded in open pores to an external liquid phase that consequently enhances the quality of the food by changing its composition. With the unique advantage of incorporating both osmosis and diffusion during its process, VI has a broad application in fruit and vegetable processing industries. This paper provides an overall review about the process and equipment details of the VI and their application in food industries. Also, the main factors affecting the process and the response of porous fruits and vegetables to VI processing has been discussed.
Citing this Journal Article :Sasireka Rajendran, Ganapathy Shunmugam, "Vacuum impregnation: emerging technology for osmotic dehydration of fruits and vegetables", Volume 7 Issue 4 - November 2016, 39-47
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