Vacuum Impregnation in food industry is an interesting process particularly in semy-dry fruit processing. At the beginning of the process the pressure is reduced and the internal gas in the product pores is expanded and partially flows out, after that, when atmospheric pressure is restored and residual gas is compressed, the external liquid flows into the pores. Although vacuum impregnation process has been widely studied, the metabolic consequences of the vacuum impregnation with different solutions on fruit tissue are still not well understood. The aim of this work was to study the metabolic consequences of vacuum impregnation on apple tissue. In particular, the respiration rate and the possibility of vesicular transport within the cells were explored.
Tylewicz U., Romani S., Rocculi P., Widell S., Dalla Rosa M., Gόmez Galindo F. (2011). Study on Metabolic Consequences of Vacuum Impregnation of Apple Tissue. ATENE : P.S. Taoukis, N.G. Stoforos.
Study on Metabolic Consequences of Vacuum Impregnation of Apple Tissue
TYLEWICZ, URSZULA;ROMANI, SANTINA;ROCCULI, PIETRO;DALLA ROSA, MARCO;
2011
Abstract
Vacuum Impregnation in food industry is an interesting process particularly in semy-dry fruit processing. At the beginning of the process the pressure is reduced and the internal gas in the product pores is expanded and partially flows out, after that, when atmospheric pressure is restored and residual gas is compressed, the external liquid flows into the pores. Although vacuum impregnation process has been widely studied, the metabolic consequences of the vacuum impregnation with different solutions on fruit tissue are still not well understood. The aim of this work was to study the metabolic consequences of vacuum impregnation on apple tissue. In particular, the respiration rate and the possibility of vesicular transport within the cells were explored.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
