Meditech Stainless Steel Vacuum Impregnation Tank, Capacity : 50 Hz For Laboratory

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactive compounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.
Apple samples cv. Granny Smith Hydrodynamic Mechanism (HDM) Vacuum Chamber at  p1 9.3 and 59.9 kPa Time t1= 4 minutes CaCl2 solution (0.6%, 2.0% or 4.0% (w/w)) Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time t2= 5 minutes improvement of texture.