Experimental Determination of the Dynamics of Vacuum Impregnation of Apples

Authors

  • J.B. Laurindo,

    1. MS 20070438 Submitted 6/8/2007, Accepted 7/24/2007. Authors are with Dept. of Chemical and Food Engineering, Federal Univ. of Santa Catarina, CP 476, 88040-900, Florianópolis-SC, Brazil. Direct inquiries to author Laurindo (E-mail:joao@enq.ufsc.br).
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  • G.B. Stringari,

    1. MS 20070438 Submitted 6/8/2007, Accepted 7/24/2007. Authors are with Dept. of Chemical and Food Engineering, Federal Univ. of Santa Catarina, CP 476, 88040-900, Florianópolis-SC, Brazil. Direct inquiries to author Laurindo (E-mail:joao@enq.ufsc.br).
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  • S.S. Paes,

    1. MS 20070438 Submitted 6/8/2007, Accepted 7/24/2007. Authors are with Dept. of Chemical and Food Engineering, Federal Univ. of Santa Catarina, CP 476, 88040-900, Florianópolis-SC, Brazil. Direct inquiries to author Laurindo (E-mail:joao@enq.ufsc.br).
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  • B.A.M. Carciofi

    1. MS 20070438 Submitted 6/8/2007, Accepted 7/24/2007. Authors are with Dept. of Chemical and Food Engineering, Federal Univ. of Santa Catarina, CP 476, 88040-900, Florianópolis-SC, Brazil. Direct inquiries to author Laurindo (E-mail:joao@enq.ufsc.br).
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Abstract

ABSTRACT:  Vacuum impregnation (VI) is a food processing method by which air and native solution are removed from porous spaces within a food and replaced by an external solution. In this study, an experimental device based on a previous design was built, including some modifications, in order to investigate the dynamics of the VI process. The device measured the net force exerted by a food sample submitted to the VI process using a load cell. The influence of the vacuum level and sample geometry was well quantified by the experimental procedure and the modified equipment using apple samples (Fuji var.) as a food model. The results indicated that the experimental device proposed in this study, together with the suggested procedure, is a useful tool to investigate the dynamics of VI processes. It is robust and versatile, and has the advantage of not requiring the determination of the water evaporated during the VI process in a separate experiment, which represents an increase in the accuracy of the results.

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