After vacuum impregnation: fruits enriched with Ca2+ and Fe2+ ions respectively. Fito et al. (2001) applied vacuum impregnation to introduce calcium and iron ions to the tissue of sliced eggplant and orange rind, similarly as it was in a study by Barrera et al. (2004) for apple tissue. Introduction of Ca2+ and Fe2+ to apple tissue was connected with osmotic dehydration, however, low concentrations of introduced ions did not change the kinetics of the process and the effectiveness of calcium and iron introduction by vacuum impregnation was comparable in hypo- and hypertonic solutions.
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