Assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries’ quality [PDF]
Ultrasonics Sonochemistry, 2022 Combined vacuum impregnation and ultrasound was proposed as an alternative method to improve the infusion of ascorbic acid in berry fruit. The effect of ultrasound application at different stages of impregnation – vacuum, relaxation, and both stages – on
Dominik Mierzwa +4 more
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Enhancing phytochemical parameters in broccoli through vacuum impregnation and their prediction with comparative ANN and RSM models [PDF]
Scientific Reports, 2023 Amidst increasing demand for nutritious foods, the quest for effective methods to enhance health-promoting attributes has intensified. Vacuum impregnation (VI) is a promising technique to augment produce properties while minimizing impacts on biochemical
Aseeya Wahid +4 more
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Physicochemical and Quality Properties of Dried Courgette Slices: Impact of Vacuum Impregnation and Drying Methods [PDF]
Molecules, 2021 The aim of this study was to determine the effects that the type of impregnating solution and drying method (freeze drying (FD) and vacuum drying (VD) at 45 °C and convective drying (CD) at 50, 60, and 70 °C) had on the physicochemical and quality ...
Magdalena Kręcisz +4 more
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Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit [PDF]
Foods, 2020 Food technology seeks ways to preserve products while maintaining high bioactive properties. Therefore, an attempt was made to assess the effect of the process of impregnation with apple-pear juice and the drying process on the content of bioactive ...
Agnieszka Nawirska-Olszańska +5 more
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The Influence of Vacuum Impregnation on Nutritional Properties of Fluidized Bed Dried Kale (Brassica oleracea L. Var. Acephala) Leaves [PDF]
Molecules, 2018 The aim of the work was to assess the possibility of obtaining high bioactivity dried kale using a vacuum impregnation as the preliminary processing before the drying.
Marta Pasławska +3 more
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Improving Cull Cow Meat Quality Using Vacuum Impregnation [PDF]
Foods, 2018 Boneless strip loins from mature cows (50 to 70 months of age) were vacuum impregnated (VI) with an isotonic solution (IS) of sodium chloride. This study sought to determine the vacuum impregnation and microstructural properties of meat from cull cows ...
Martha Y. Leal-Ramos +5 more
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Physical Properties and Volatile Profile Changes of Cauliflower Treated with Onion and Beetroot Juices Using Vacuum Impregnation Process [PDF]
MoleculesThe use of vacuum impregnation with onion and beetroot juice can help with the challenge of modifying plant tissue and fits in with current trends in the development of plant-based snacks.
Magdalena Kręcisz +3 more
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Antioxidant Capacity, Volatile Profile, and Physical Properties Changes of Kohlrabi Treated with Onion and Beetroot Juices Using Vacuum Impregnation Process [PDF]
MoleculesThe aim of the study was to use vacuum impregnation (VI) with onion and beetroot juices as a pre-treatment before drying to develop innovative dried kohlrabi products. Two modern drying techniques were used: freeze-drying (FD) and vacuum drying (VD). The
Magdalena Kręcisz +5 more
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Enhancing the Postharvest Stability of Hass Avocado Through Vacuum Impregnation with Antioxidants [PDF]
FoodsThis study assessed the effect of vacuum impregnation with antioxidants on the postharvest quality of Hass avocados. Fruits were treated with 1% calcium lactate + 1% ascorbic acid (T1) or 1% calcium lactate + 1% citric acid (T2), under 1 bar for 30 s ...
Tania María Guzmán-Armenteros +4 more
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The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks [PDF]
Foods, 2023 The drying process is used in the food industry to extend the shelf life of fruits and vegetables without the use of preservatives. As quality, visual, and aroma characteristics are important determinants of consumer interest, they play a key role in the
Magdalena Kręcisz +3 more
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