Radziejewska-Kubzdela Elżbieta, Biegańska-Marecik Róża, Kidoń Marcin
Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, Poznan 60-624, Poland.
Int J Mol Sci. 2014 Sep 19;15(9):16577-610. doi: 10.3390/ijms150916577.
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.
真空浸渍是一种将特定成分的溶液引入水果和蔬菜多孔基质的无损方法。此过程中的传质是机械诱导压力差异的结果。真空浸渍能够填充水果和蔬菜组织中大量的细胞间隙，从而改变产品的物理化学性质和感官特性。例如，该方法可用于降低产品的pH值和水分活度，改变其热性质，改善质地、颜色、味道和香气。此外，生物活性化合物可与浸渍溶液一起引入，从而改善产品的健康促进特性或促进功能性食品的生产。
