Vacuum Impregnation to modify physico chemical properties and sensory attributes of strawberries (cv. Elsanta and Darselect) (cut in halves)

VacuumImpregnation to modify physico chemical properties and sensory attributes of strawberries(cv. Elsanta and Darselect)(cut in halves)

Limitation of structural damage during subsequent rapid freezing processes. The effect of structure strengthening in pasteurized apples, strawberries and raspberries as well as frozen strawberries as a results of vacuum impregnation with a solution containing PME and calcium ions was reported e.g., by Degraeve et al. (2003), Suutarinen et al. (2000) and Van Buggenhout et al. (2006, 2008).

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