It was observed that the reduction of pH value was greater during vacuum impregnation of pepper slices than in the case of blanching at atmospheric pressure. The authors explain this phenomenon by an increase in the diffusion rate of hydrogen ions as a result of an increase in the contact surface between lactic acid solution and raw material tissue. This indicates a direct correlation between a decrease in pH and the duration of vacuum pressure and relaxation time. By increasing the time of the vacuum impregnation from 2 to 5 min (in particular at a pressure of 20 kPa) and relaxation time from 10 to 30 min.
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