Aroma enrichment. It seems
that vacuum impregnation is an effective method for inhibiting
enzymatic browning. However, sometimes
it provides a similar effect as soaking of raw material in a
solution of inhibitors at atmospheric pressure.
The effectiveness of this method in relation to inhibition
of changes in color of fruit and
vegetables resulting from enzymatic browning may be connected with the tissue
structure, the type of used inhibitors and the conditions of vacuum impregnation.
Literature sources also describe the effect of
vacuum impregnation on modification of sensory
attributes of the product, such as aroma or taste.
An example in this respect is given in a study by Comandini et al.
(2010)
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