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application of vacuum impregnation in food

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The Application of Vacuum Impregnation Techniques in Food ...

The Application of Vacuum Impregnation Techniques in Food Industry A. Derossi, T. De Pilli and C. Severini Department of Food Science, University of Foggia Italy 1. Introduction The interest of food scientists in the filed of microstructure is recently exponentially increased. This interest has raised after the recognition of the importance that chemical reactions and physical

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APPLICATION OF VACUUM IMPREGNATION IN FOOD

07/11/2020  Vacuum impregnation is one of the suitable and feasible technologies for the food fortification process. Even though it was introduced long ago but still the application of this technique is poor due many technical constraints. It has plenty of applications and advantages in the food industry. Further studies and research needs to be done on this field to solve the

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The Application of Vacuum Impregnation Techniques in

01/02/2012  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

2 The Application of Vacuum Impregnation Techniques in Food Industry A. Derossi, T. De Pilli and C. Severini Department of Food Science, University of Foggia Italy 1. Introduction The interest of food scientists in the filed of microstructure is recently exponentially increased. This interest has raised after the recognition of the importance that chemical reactions and physical

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The Application of Vacuum Impregnation Techniques in Food ...

01/02/2012  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 Food ...

2 The Application of Vacuum Impregnation Techniques in Food Industry A. Derossi, T. De Pilli and C. Severini Department of Food Science, University of Foggia Italy 1. Introduction The interest of food scientists in the filed of microstructure is recently exponentially increased. This interest has raised after the recognition of the importance that chemical reactions and physical

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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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The Application of Vacuum Impregnation Techniques in Food ...

Fig. 13. Comparison of De values obtained from traditional osmotic dehydration (OD) and from pulsed vacuum osmotic dehydration (PVOD). Results obtained from several fruits (From Fito et al., 2001b) - "The Application of Vacuum Impregnation Techniques in Food Industry"

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Practical applications of vacuum impregnation in fruit and ...

01/09/2004  Vacuum impregnation allows introduction of desired food ingredients directly into products throughout its pores, in a controlled way, according to the HDM model (Chiralt et al., 1999). VI has been widely used as a pretreatment before complementary processing steps, such as drying, freezing, canning and frying, and has an ability to modify the food formulation and

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Pratical applications of vacuum impregnation in fruit and ...

Vacuum impregnation process is finding huge application in food processing industries for dehydration, nutrition enrichment, pre-treatment methods, debittering processes, pH reduction in ...

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Application of Vacuum Impregnation Techniques to Improve ...

01/11/2012  Vacuum impregnation and pulsed vacuum impregnation (PVI) have been used in a wide range of practical application such as osmotic dehydration (Fito et al. 2001), salting process (Chiralt et al. 2001; Corzo et al. 2007), calcium fortification (Gras et al. 2003), enrichment with nutritional compounds or probiotic microorganisms (Betoret et al. 2003; Hironaka et al.

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Use of vacuum impregnation in food salting process ...

01/08/2001  Effect of vacuum impregnation on food properties and process yield3.1. Mass transfer propertiesAs commented on above, BVI may imply a modification of the salting driving force at the beginning of the salting process while increasing the volume fraction of the product liquid phase (with the introduced brine) and eliminating the main part of gas phase in the

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pH reduction of vegetables by the application of the ...

pH reduction of vegetables by the application of the vacuum impregnation method A. Derossi, T., De Pilli, M.P. La Penna, C. Severini Department of Food Science University of Foggia, Foggia, Italy ([email protected]) ABSTRACT The use of vacuum pressure to improve pH reduction of some vegetables was studied. In particular, vacuum acidification (VA) and pulsed vacuum

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Application of pulsed electric fields and vacuum ...

vacuum impregnation to improve the freezing tolerance of fresh Origanum vulgare leaves. Department of Food Technology and Nutrition, Engineering and Nutrition Master thesis Application of pulsed electric fields and vacuum impregnation to improve the freezing tolerance of fresh Origanum vulgare leaves Master Student: Iliana Karasa Supervisor: Federico Gomez

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The Application of Vacuum Impregnation Techniques in Food ...

01/02/2012  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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Practical applications of vacuum impregnation in fruit and ...

01/09/2004  Vacuum impregnation allows introduction of desired food ingredients directly into products throughout its pores, in a controlled way, according to the HDM model (Chiralt et al., 1999). VI has been widely used as a pretreatment before complementary processing steps, such as drying, freezing, canning and frying, and has an ability to modify the food formulation and

View More

Pratical applications of vacuum impregnation in fruit and ...

Vacuum impregnation process is finding huge application in food processing industries for dehydration, nutrition enrichment, pre-treatment methods, debittering processes, pH reduction in ...

View More

Use of vacuum impregnation in food salting process ...

01/08/2001  Effect of vacuum impregnation on food properties and process yield3.1. Mass transfer propertiesAs commented on above, BVI may imply a modification of the salting driving force at the beginning of the salting process while increasing the volume fraction of the product liquid phase (with the introduced brine) and eliminating the main part of gas phase in the

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osmotic dehydration and vacuum impregnation applications ...

The Application of Vacuum Impregnation Techniques in Food Industry. Feb 1, 2012 ... application of a partial vacuum pressure which allows to remove native liquids and gases entrapped into the capillaries and to impregnate them with a desired external solution after the restoration of atmospheric pressure. At first, a vacuum osmotic dehydration (VOD) treatment

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pH reduction of vegetables by the application of the ...

pH reduction of vegetables by the application of the vacuum impregnation method A. Derossi, T., De Pilli, M.P. La Penna, C. Severini Department of Food Science University of Foggia, Foggia, Italy ([email protected]) ABSTRACT The use of vacuum pressure to improve pH reduction of some vegetables was studied. In particular, vacuum acidification (VA) and pulsed vacuum

View More

Application of pulsed electric fields and vacuum ...

vacuum impregnation to improve the freezing tolerance of fresh Origanum vulgare leaves. Department of Food Technology and Nutrition, Engineering and Nutrition Master thesis Application of pulsed electric fields and vacuum impregnation to improve the freezing tolerance of fresh Origanum vulgare leaves Master Student: Iliana Karasa Supervisor: Federico Gomez

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Osmotic Dehydration and Vacuum Impregnation: Applications ...

23/04/2019  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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Optimisation of vacuum impregnation of blackcurrant ...

01/10/2013  Optimisation of vacuum impregnation of blackcurrant-infused apple cubes: application of response surface methodology. ... Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Christchurch, Canterbury, New Zealand. Correspondent: E-mail: [email protected] for more papers by this author. Kazunori Hironaka,

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Osmotic Dehydration And Vacuum Impregnation Applications ...

vacuum impregnation applications in food industries pedro fito amparo chiralt jose manuel barat walter e l spiess diana behsnilian download b ok download books for free find books abebookscom osmotic dehydration and vacuum impregnation applications in food industries 9781587160431 and a great selection of similar new used and collectible books available now

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