Influence of Selected Parameters and Different Methods of Implementing Vacuum Impregnation of Apple Tissue on Its Effectiveness

Abstract

The study provides comprehensive information on the vacuum impregnation process applied to plant materials. It aims (in traditional applications) to ensure impermeability and elimination of porosity of various materials. The process substantially accelerates mass transfer in the liquid–solid system. The study describes the course of the process and accompanying phenomena as well its effects on plant tissues. The aim of the investigations was to determine the impact of some impregnation parameters (pressure, pressure change rate, vacuum maintenance time, relaxation time, and the coefficient of impregnating liquid viscosity) and the mode of impregnation (wet, dry, cyclic wet) on the degree of filling the plant tissue with the impregnating solution. Jonagold apples were used as the study material. The investigations have revealed that changes in the vacuum impregnation parameters (vacuum maintenance time, relaxation time, pressure change rate in the system) and the impregnation method do not exert a significant impact on the effectiveness of the process as expressed by the degree of permeation of the impregnating solution into the tissue. The pressure value and the viscosity coefficient were the only parameters that had a significant effect on the impregnation yield.

Recent advances in vacuum impregnation of fruits and vegetables processing: A concise review

“…DRP dominates the first stage while HDM dominates the second stage of the process when the impregnating solution penetrates the material's structure. This is backed by deformation and compression of material [ 21 ]. From a practical perspective, the relaxation phase is crucial because only tissue impregnation occurs at this moment.…”

“…Tissue impregnation is influenced by the vacuum pressure used, duration of the vacuum, relaxation stages, and liquid viscosity coefficient. The quantity of vacuum that allows native fluids to exit tissue is intimately connected to the morphological and porosity features of raw materials [ 5 , 21 , 23 , 24 ]. The internal and external factors governing the VI process are given in Table 2 .…”

“…Thus, using VI may lead to new product quality associated with physicochemical features and sensory attributes. The alteration in the F&V does not destroy their cellular structure instead ensures mass transfer during OD and modifies the physicochemical characteristics of the material, both of the characteristics have a significant impact on the technological processing of fruits and vegetables [ 21 ]. The responsiveness of numerous F&V to VI processing in terms of physicochemical changes is described in Table 3 and Table 4 .…”

Use of response surface methodology to optimise vacuum impregnation of β-carotene from Daucus carota in Pachyrhizus erosus

“…However, this technique requires long impregnation times. Moreover, in some cases, the compounds do not penetrate the product centre, causing a barrier of compounds outside, avoiding the total water outflow 16,18 . In contrast, vacuum impregnation has been proposed to introduce liquids into the porous matrix 19 , improving nutritional characteristics and visual / sensory aspects 20 inherent to juices, like colour, acidity, astringency, and sweetness, among others.…”

Effect of Variety on Rehydration Characteristics of Dried Apples

“…They are low caloric fruits containing typically about 86% of water, 12-14% of carbohydrate, 0.3% of protein, 0.2% of lipids, 2% of dietary fiber (including pectins) and many important minerals (calcium, magnesium, potassium). Apples may help in reducing the effect of asthma and cholesterol levels and maintaining the weight [27][28][29].…”