Improvement of solute and water gain and limitation of textural and microstructural changes. It seems that vacuum impregnation may facilitate a more effective impregnation of tissue with calcium ions than blanching or soaking. Strengthening of raw material structure by vacuum impregnation was reported e.g., by Occhino et al. (2011) when vacuum impregnation of zucchini with a calcium chloride solution and a mixture of calcium chloride, maltodextrin and sodium chloride was studied.
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