Higher values of
hardness, crispness, juiciness and
sourness in vacuum impregnated Granny Smith apples. As a
result of vacuum impregnation, the authors obtained
a similar effect to soaking in the
solution at atmospheric pressure, while the use of vacuum made it
possible to reduce the processing time for the
process aiming at the elimination of bitter taste from 15 days to 6
h. In turn, Blanda et al.
(2008) applied vacuum impregnation to apple slices of cv. Stark
Delicious and Granny Smith with a hypertonic
aqueous solution containing dextrose, sucrose, ascorbic
acid, calcium chloride and sodium chloride.
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