Vacuum Impregnation to modify physico chemical properties and sensory attributes of eggplant, carrot, oyster mushroom

VacuumImpregnation to modify physico chemical properties and sensory attributes of eggplant,carrot, oyster mushroom

Notable impact on mechanical behaviour of eggplant and carrot, no effects in oyster mushroom. The effect of enhanced rigidity and brittleness of tissue in carrot and eggplant as a result of vacuum impregnation with a sucrose and calcium lactate solution was also observed by Gras et al. (2003).

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