the application of vacuum impregnation techniques in food

The Application of Vacuum Impregnation Techniques in Food ...

The Application of Vacuum Impre gnation Techniques in Food Industry 29 Fig. 2. Schematic representation of vacuum impregnation of an ideal pore. Deformation-relaxation phenomena and hydr odynamic mechanism occurring during vacuum period (t1) and relaxation time (t2) (from Fito et al., 1996).

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The Application of Vacuum Impregnation Techniques in

Feb 01, 2012  The Application of Vacuum Impregnation Techniques in Food Industry. By A. Derossi, T. De Pilli and C. Severini. Submitted: March 30th 2011 Reviewed: August 30th 2011 Published: February 1st 2012. DOI: 10.5772/31435

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The Application of Vacuum Impregnation Techniques in

of vacuum impregnation techniques in food indu stry. At first, the theo retical principles and the mathematical modeling of the phenomena in volved during the application of VI will be

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The Application of Vacuum Impregnation Techniques in

intechopen The Application of Vacuum Impregnation Techniques in Food Industry 37 Derossi et al. (2010), studying the application of a vacuum acidification treatment on pepper slices, reported that pH ratio values (RpH) were lower when a pressure of 200 mbar was used in comparison with the results obtained applying a pressure of 400 mbar.

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Vacuum Impregnation: Applications in Food Industry ...

Vacuum impregnation (VI) is an improved osmotic dehydration technology emerging in food industry for the development of high quality and nutritionally rich food products. The VI technology helps to rapidly impregnate animal or plant tissue pore spaces with required external solution producing a product with improved qualities and better shelf-life with minimal changes in

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Application of Vacuum Impregnation Techniques to

高达10%返现  Nov 01, 2012  In the recent years, the interest on the application of vacuum impregnation techniques as methods to improve the rate of several solid–liquid operations significantly increased (Fito et al. 1996; Salvatori et al. 1998; Gras et al. 2003; Zhao and Xie 2004). Vacuum impregnation techniques (VI) are based on the exploitation of void phase of ...

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The Application of Vacuum Impregnation Techniques in

The Application of Vacuum Impre gnation Techniques in Food Industry 29 Fig. 2. Schematic representation of vacuum impregnation of an ideal pore. Deformation-relaxation phenomena and hydr odynamic mechanism occurring during vacuum period (t1) and relaxation time (t2) (from Fito et al., 1996).

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The Application of Vacuum Impregnation Techniques in Food ...

Feb 01, 2012  The Application of Vacuum Impregnation Techniques in Food Industry. By A. Derossi, T. De Pilli and C. Severini. Submitted: March 30th 2011 Reviewed: August 30th 2011 Published: February 1st 2012. DOI: 10.5772/31435

get priceEmail Contact

The Application of Vacuum Impregnation Techniques in Food ...

of vacuum impregnation techniques in food indu stry. At first, the theo retical principles and the mathematical modeling of the phenomena in volved during the application of VI will be

get priceEmail Contact

The Application of Vacuum Impregnation Techniques in Food ...

intechopen The Application of Vacuum Impregnation Techniques in Food Industry 37 Derossi et al. (2010), studying the application of a vacuum acidification treatment on pepper slices, reported that pH ratio values (RpH) were lower when a pressure of 200 mbar was used in comparison with the results obtained applying a pressure of 400 mbar.

get priceEmail Contact

Application of Vacuum Impregnation Techniques to Improve ...

Nov 01, 2012  In the recent years, the interest on the application of vacuum impregnation techniques as methods to improve the rate of several solid–liquid operations significantly increased (Fito et al. 1996; Salvatori et al. 1998; Gras et al. 2003; Zhao and Xie 2004). Vacuum impregnation techniques (VI) are based on the exploitation of void phase of ...

get priceEmail Contact

Vacuum Impregnation: Applications in Food Industry ...

Vacuum impregnation (VI) is an improved osmotic dehydration technology emerging in food industry for the development of high quality and nutritionally rich food products. The VI technology helps to rapidly impregnate animal or plant tissue pore spaces with required external solution producing a product with improved qualities and better shelf-life with minimal changes in

get priceEmail Contact

Application of vacuum impregnation with anti-freezing ...

Apr 17, 2015  Recently, the interest in the application of vacuum impregnation techniques (VI) for the improvement of food quality exponentially increased. During VI an exchange between the gases contained in the pores of food structure and the external solutions occurs as a consequence of the hydrodynamic mechanism and the deformation-relaxation phenomena ...

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Use of vacuum impregnation in food salting process ...

Aug 01, 2001  Recently, the application of vacuum in salting process (brine vacuum impregnation: BVI) has been reported to reduce salting time in Manchego type cheeses ( Chiralt Fito, 1997) and ham for curing ( Barat, Grau, Montero, Chiralt, Fito, 1998b ), while promoting a flatter salt distribution in the product.

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Vacuum impregnation of chitosan‐based edible coating in ...

May 04, 2018  The vacuum impregnation method led to greater component incorporation (5.9% and 1.75%, respectively) in the pumpkins when compared to soaking and consequently the formation of more uniform, thicker coatings (25.6 and 22.3 μm, respectively). However, VI caused greater changes in pH, acidity, colour and firmness.

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Osmotic Dehydration Vacuum Impregnation Applications ...

May 31, 2019  This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, cu

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(PDF) Use of vacuum impregnation in food salting process ...

In this work, the use of brine vacuum impregnation (BVI) instead of dry salting or brine immersion (BI) at atmospheric pressure is discussed. The in¯uence of di erent process variables (length of vacuum pressure period, temperature, sample structure and dimensions) is analysed, in terms of kinetic data and process yields, for meat (ham and ...

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Impact of Various Vacuum Impregnation Methods on Viability ...

The application of vacuum impregnation techniques in food industry. In Scientific, Health and Social Aspects of the Food Industry ; IntechOpen Ltd.: London, UK, 2012. [ Google Scholar ]

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Fortification and Impregnation Practices in Food ...

Oct 03, 2014  In general, food composition is not only influenced by the selection of raw materials and their production methods such as cultivation conditions, breeding and storage but also by food fortification techniques like atmospheric and vacuum impregnation (VI) or osmotic dehydration (OD).

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Use of vacuum impregnation in food salting process ...

On the other hand, over the last 20 years, several authors have studied the application of pulsed vacuum impregnation in the brining or salting processes: Chiralt et al. (2001) reported on the ...

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The Application of Vacuum Impregnation Techniques in

The Application of Vacuum Impre gnation Techniques in Food Industry 29 Fig. 2. Schematic representation of vacuum impregnation of an ideal pore. Deformation-relaxation phenomena and hydr odynamic mechanism occurring during vacuum period (t1) and relaxation time (t2) (from Fito et al., 1996).

get priceEmail Contact

The Application of Vacuum Impregnation Techniques in Food ...

Feb 01, 2012  The Application of Vacuum Impregnation Techniques in Food Industry. By A. Derossi, T. De Pilli and C. Severini. Submitted: March 30th 2011 Reviewed: August 30th 2011 Published: February 1st 2012. DOI: 10.5772/31435

get priceEmail Contact

The Application of Vacuum Impregnation Techniques in Food ...

of vacuum impregnation techniques in food indu stry. At first, the theo retical principles and the mathematical modeling of the phenomena in volved during the application of VI will be

get priceEmail Contact

The Application of Vacuum Impregnation Techniques in Food ...

intechopen The Application of Vacuum Impregnation Techniques in Food Industry 37 Derossi et al. (2010), studying the application of a vacuum acidification treatment on pepper slices, reported that pH ratio values (RpH) were lower when a pressure of 200 mbar was used in comparison with the results obtained applying a pressure of 400 mbar.

get priceEmail Contact

Application of Vacuum Impregnation Techniques to Improve ...

Nov 01, 2012  In the recent years, the interest on the application of vacuum impregnation techniques as methods to improve the rate of several solid–liquid operations significantly increased (Fito et al. 1996; Salvatori et al. 1998; Gras et al. 2003; Zhao and Xie 2004). Vacuum impregnation techniques (VI) are based on the exploitation of void phase of ...

get priceEmail Contact

Vacuum Impregnation: Applications in Food Industry ...

Vacuum impregnation (VI) is an improved osmotic dehydration technology emerging in food industry for the development of high quality and nutritionally rich food products. The VI technology helps to rapidly impregnate animal or plant tissue pore spaces with required external solution producing a product with improved qualities and better shelf-life with minimal changes in

get priceEmail Contact

Application of vacuum impregnation with anti-freezing ...

Apr 17, 2015  Recently, the interest in the application of vacuum impregnation techniques (VI) for the improvement of food quality exponentially increased. During VI an exchange between the gases contained in the pores of food structure and the external solutions occurs as a consequence of the hydrodynamic mechanism and the deformation-relaxation phenomena ...

get priceEmail Contact

Use of vacuum impregnation in food salting process ...

Aug 01, 2001  Recently, the application of vacuum in salting process (brine vacuum impregnation: BVI) has been reported to reduce salting time in Manchego type cheeses ( Chiralt Fito, 1997) and ham for curing ( Barat, Grau, Montero, Chiralt, Fito, 1998b ), while promoting a flatter salt distribution in the product.

get priceEmail Contact

Vacuum impregnation of chitosan‐based edible coating in ...

May 04, 2018  The vacuum impregnation method led to greater component incorporation (5.9% and 1.75%, respectively) in the pumpkins when compared to soaking and consequently the formation of more uniform, thicker coatings (25.6 and 22.3 μm, respectively). However, VI caused greater changes in pH, acidity, colour and firmness.

get priceEmail Contact

Osmotic Dehydration Vacuum Impregnation Applications ...

May 31, 2019  This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, cu

get priceEmail Contact

(PDF) Use of vacuum impregnation in food salting process ...

In this work, the use of brine vacuum impregnation (BVI) instead of dry salting or brine immersion (BI) at atmospheric pressure is discussed. The in¯uence of di erent process variables (length of vacuum pressure period, temperature, sample structure and dimensions) is analysed, in terms of kinetic data and process yields, for meat (ham and ...

get priceEmail Contact

Impact of Various Vacuum Impregnation Methods on Viability ...

The application of vacuum impregnation techniques in food industry. In Scientific, Health and Social Aspects of the Food Industry ; IntechOpen Ltd.: London, UK, 2012. [ Google Scholar ]

get priceEmail Contact

Fortification and Impregnation Practices in Food ...

Oct 03, 2014  In general, food composition is not only influenced by the selection of raw materials and their production methods such as cultivation conditions, breeding and storage but also by food fortification techniques like atmospheric and vacuum impregnation (VI) or osmotic dehydration (OD).

get priceEmail Contact

Use of vacuum impregnation in food salting process ...

On the other hand, over the last 20 years, several authors have studied the application of pulsed vacuum impregnation in the brining or salting processes: Chiralt et al. (2001) reported on the ...

get priceEmail Contact