Vacuum pulse and brine composition effect on pickling kinetics of whole jalapeño pepper

Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination

“…Several authors have reported the effects of incorporating vacuum treatments in the salting and marinating processes of different kinds of foods, obtaining favorable yields. Nevertheless, they use higher temperatures, salt solution concentrations, and contact areas than those used in this study, among other variables, corroborating the marked influence of the process conditions on the effect of the applying vacuum treatment (Bampi, Schmidt, & Laurindo, 2019; Chiralt et al, 2001; Corzo & Bracho, 2007; Jin et al, 2014; Mújica‐Paz, Argüelles‐Piña, Pérez‐Velázquez, Valdez‐Fragoso, & Welti‐Chanes, 2006; Serio et al, 2017; Tomac, Rodríguez, Perez, Garcia, & Yeannes, 2020; Wang, Xu, Kanga, Shen, & Zhanga, 2016). Deumier, Bohuon, et al (2003) reported that the number of pulses affected the water and salt mass gain differently.…”

“…Olivares et al (2021) also showed the positive effect of micropores on the mass transfer process, attaining a 30% reduction in the processing time. Mújica‐Paz et al (2006) found a 50% reduction jalapeño pickling times when using vacuum pulses, and these authors also observed that vacuum pulses enhanced the solute concentration and weight gain of the product. In addition, a notable reduction in salting times and an increase in processing yields were reported by Chiralt et al (2001) in meat and fish processing with vacuum impregnation pretreatments.…”

Cherry pepper pickling: Mass transport and firmness parameters and stability indicators

“…As shown in this plot, each variable has the same effect on SG values resulting from PA and PV treatments, although higher SG values were obtained with PV treatments. This may due to the pickling solution flow into the cherry pepper pores (driven by the pressure gradient), as soon as the pepper tissue starts relaxing under atmospheric pressure conditions (Moreno et al, 2004;Mújica-Paz et al, 2006).…”

“…The vacuum or vacuum pulse is a relatively new factor in dehydration-impregnation processes (Shi et al, 1995;Zhao and Xie, 2004) that has been used to accelerate mass transfer during processing of fruits and vegetables (Shi et al, 1995;Rastogi and Raghavarao, 1996;Rastogi et al, 2002;Mújica-Paz et al, 2006;Silva Paes et al, 2007;Valdez-Fragoso et al, 2007). Thus, osmotic treatments are conducted using consecutive vacuum and atmospheric pressure stages, which mainly induces the filling of the food pores with the impregnating solution, through deformation-relaxation and hydrodynamic mechanisms Zhao and Xie, 2004).…”

Influence of impregnation solution viscosity and osmolarity on solute uptake during vacuum impregnation of apple cubes (var. Granny Smith)

“…Impregnation of viscous and/or hypertonic solutions has, however, been previously proposed; vacuum impregnation of osmolytes such as calcium ions (Alzamora et al, 2005;Anino et al, 2006;Gras et al, 2003) or salt Mujica-Paz et al, 2006) has been used to increase firmness, nutritional value or shelf life of plant tissues. Moreover, cryo-scanning-electron-microscopy observations of apple cellular structure after vacuum impregnation with highly methoxylated pectin solution (Martinez-Monzo et al, 1998a) have shown that the penetration of viscous pectin solution was not complete, leaving empty intercellular spaces in the plant tissue.…”