Automatic Electric Vacuum Impregnation System, Color : Light White, White

vacuum impregnation may be employed for as a technique for the application of edible film and coating, in order to produce functional food using physiologically active raw materials. Production of novel functional food with the application of vacuum impregnation facilitates the introduction of e.g., probiotics, vitamins, biologically active compounds and minerals to the fruit and vegetable matrix.

 
Literature data mainly concern the kinetics of matrix fortification, potential use of certain active compounds, interactions between tissue and the introduced compound as well as the effect of additives on the rate of respiration processes and potential protection of products against spoilage.Apple slices cv.Granny Smith Introduced into Vacuum Chamber Hydrodynamic Mechanism (HDM) Vacuum Chamber at  p1=5 KPA Time period t1=10 min sucrose isotonic solutions with an addition of calcium lactate (44.2g/L) or ferrous gluconate (1.13 g/L) Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time period t2=10 min after vacuum impregnation: fruits enriched with Ca2+ and Fe2+ ions respectively.