Vacuum Impregnation to modify physico chemical properties and sensory attributes of spinach (rectangular 3.0 cm long, 0.5 cm wide and 0.06 cm thick)

Vacuum Impregnationto modify physico chemical propertiesand sensory attributes of spinach (rectangular 3.0 cm long, 0.5 cm wide and0.06 cm thick)

improvement of freezing tolerance of spinach leavesThe authors observed reduction of water content in the raw material, which may result in an increased tissue resistance to freezing damage. In the case of pectin addition to the solution, they suggested a potential hardening of the cell structure due to the formation of a polysaccharide gel. Phoon et al. (2008) stated that vacuum impregnation with a 40% (w/w) trehalose solution combined with pulsed electric field treatment by a CythorLab™ electroporator (Aditus AB, Lund, Sweden) facilitates improved the freezing tolerance of spinach.

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