Power Consumption 1 - 10 hp, Structure MS Vacuum Impregnation Unit Price, Capacity Twin Capacity, Motor Speed 1440

Vacuum impregnation may be employed for as a technique for the application of edible film and coating, To achieve produce functional food using physiologically active raw materials. Production of novel functional food with the application of vacuum impregnation facilitates the unveiling of e. G., Probiotics, Vitamins, Biologically active compounds and mineralsto the fruit and vegetable matrix. Literature data mainly concern the kinetics of matrix fortification, Potential use of certain interactions between, Active compounds tissue and the introducedcompound paired with the impact of additives on the rate of respiration processes and potential protection of products against spoilage. Green apples cv. Orin apple cubes introduced into vacuum chamberhydrodynamic hdm vacuum chamber system mechanism at = 40, 60, 80 kpatime 1 t1 = 15, 30, 45 minutes following a box behnken response surface methodology design sugar solution total soluble solids of 50 brix mixed with blackcurrant syrup 47. 447. 8 brix . Total soluble solids of the integration of sugar syrup/blackcurrant syrup of 80%/20%, 70%/30% and 60%/40% were 49. 1, 49. 3 and 49. 5 brix, Respectively Atmospheric vacuum chamber exhibiting deformation relaxation effects pressure time 2 t2 = 2. 5 minutes result optimized conditions for vacuum impregnation of apple cubes were 18 % blackcurrant concentrate level, 7780 kpa vacuum pressure and 3845 min vacuum time.