Results 241 to 250 of about 38,277 (295)
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The response of some vegetables to vacuum impregnation
Innovative Food Science and Emerging Technologies, 2002Abstract The response of several vegetables (beetroot, carrot, eggplant, zucchini, mushroom and oyster mushroom) to vacuum impregnation (VI) treatments, in terms of sample volume deformation and impregnation levels, was studied. The coupling of the hydrodynamic mechanism (HDM), which implies sample impregnation, with the sample volume deformation ...
P Fito
exaly +2 more sources
Effects of Vacuum Impregnation with Sucrose Solution on Mango Tissue
Journal of Food Science, 2016Abstract The influences of vacuum impregnation (VI) on the tissue of mango cubes during atmospheric immersion in sucrose solution were investigated. Results showed that VI effectively facilitated water loss (WL) and sugar gain (SG) during the 300min immersion process, with increases of 20.59% and 31.26 ...
Xian Lin
exaly +3 more sources
Calcium fortification of vegetables by vacuum impregnation
Journal of Food Engineering, 2003Noelia Betoret +2 more
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Journal of the Society of Dyers and Colourists, 1973
Impregnation of difficulty wettable substrates by exposing the dry substrate to a sufficiently low atmospheric pressure to remove occluded air, followed then by immersion in aqueous baths with a final return to atmospheric pressure, gives thoroughly saturated substrates in a fraction of the normal time.
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Impregnation of difficulty wettable substrates by exposing the dry substrate to a sufficiently low atmospheric pressure to remove occluded air, followed then by immersion in aqueous baths with a final return to atmospheric pressure, gives thoroughly saturated substrates in a fraction of the normal time.
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Vacuum impregnation of firming agents in red raspberries
Journal of the Science of Food and Agriculture, 2018AbstractBACKGROUNDRed raspberries are a delicate and highly perishable fruit with a fragile pulp tissue. In this study we used vacuum impregnation (VI) methods to incorporate pectin and calcium chloride into whole red raspberries to improve their firmness.
Armando Quintanilla +5 more
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Experimental Determination of the Dynamics of Vacuum Impregnation of Apples
Journal of Food Science, 2007ABSTRACT: Vacuum impregnation (VI) is a food processing method by which air and native solution are removed from porous spaces within a food and replaced by an external solution. In this study, an experimental device based on a previous design was built, including some modifications, in order to investigate the
J B, Laurindo +3 more
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Features of vacuum impregnation of optical fiber
Assembling in Mechanical Engineering and Instrument-Making, 2022The article discusses the features of impregnation of the fiber contour during the manufacture of a sensitive coil of a fiber-optic gyroscope. The technological process of impregnation has been developed. The results are analyzed, further directions of work are proposed.
Tat’yana E. Rozhko +2 more
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Effect of Impregnation Solution Ratio and Periods on Vacuum Impregnated Papaya
201631 (Supplement), 21, KKU Research ...
Nisareefah Benyakart +2 more
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Possibilities Of Vacuum Technology I‐Vacuum Impregnation II‐Vacuum Transfer Printing
Journal of the Society of Dyers and Colourists, 1973The use of subatmospheric pressures as an aid to the transport and transfer of dyes to textile materials is described under the headings of vacuum impregnation (Part I) and vacuum printing (Part II). The noteworthy advantages demonstrated in the laboratory and in bulk, and the machinery developed for the use of vacuum, rely essentially on the removal ...
Maurice R. Fox +2 more
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Vacuum Pressure Impregnation and the Resin Manufacturer
IEEE Electrical Insulation Magazine, 1986As hand-taping and wet winding pass from the competitive scene, VPI seems to occupy center stage, despite its problems.
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