Vacuum impregnation (VI) has been recognized as a promising technology for the introduction of solutes into the internal structure of some porous food products, exploiting a mass transfer known as hydrodynamic mechanism (1). In comparison to the more traditional dipping treatments, VI allows to obtain a deeper and more homogeneous distribution of solutes into the tissues and it is, therefore, interesting for the production of products enriched with vitamins and minerals or other bioactive compounds with nutraceutical and/or functional activity. The aim of this research was to study and optimize the VI of potato sticks with water solutions of rosemary essential oil, for the increase of the stability of minimally processed potato sticks during refrigerated storage, and the improvement of the sensorial properties of the final fried product.

Wei Luo, Silvia Tappi, Santina Romani, Urszula Tylewicz, Diana Serrazanetti, Francesca Patrignani, et al. (2017). STUDY AND OPTIMIZATION OF VACUUM IMPREGNATION OF POTATO STICKS WITH AROMATIC ESSENTIAL OIL. Valencia : Knowledge Management for Food Innovation - KM4FI.

STUDY AND OPTIMIZATION OF VACUUM IMPREGNATION OF POTATO STICKS WITH AROMATIC ESSENTIAL OIL

LUO, WEI
Investigation
;
Silvia Tappi
Methodology
;
Santina Romani
Methodology
;
Urszula Tylewicz
Investigation
;
Diana Serrazanetti
Investigation
;
Francesca Patrignani
Methodology
;
Marco Dalla Rosa
Supervision
;
Pietro Rocculi
Writing – Original Draft Preparation
2017

Abstract

Vacuum impregnation (VI) has been recognized as a promising technology for the introduction of solutes into the internal structure of some porous food products, exploiting a mass transfer known as hydrodynamic mechanism (1). In comparison to the more traditional dipping treatments, VI allows to obtain a deeper and more homogeneous distribution of solutes into the tissues and it is, therefore, interesting for the production of products enriched with vitamins and minerals or other bioactive compounds with nutraceutical and/or functional activity. The aim of this research was to study and optimize the VI of potato sticks with water solutions of rosemary essential oil, for the increase of the stability of minimally processed potato sticks during refrigerated storage, and the improvement of the sensorial properties of the final fried product.
2017
Book of Abstracts - Foodinnova 2017
158
158
Wei Luo, Silvia Tappi, Santina Romani, Urszula Tylewicz, Diana Serrazanetti, Francesca Patrignani, et al. (2017). STUDY AND OPTIMIZATION OF VACUUM IMPREGNATION OF POTATO STICKS WITH AROMATIC ESSENTIAL OIL. Valencia : Knowledge Management for Food Innovation - KM4FI.
Wei Luo; Silvia Tappi; Santina Romani; Urszula Tylewicz; Diana Serrazanetti; Francesca Patrignani; Marco Dalla Rosa; Pietro Rocculi
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/630642
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