|Online ISSN : 2349-8080
Issues : 12 per year
Publisher : Excellent Publishers
Email : email@example.com
Vacuum impregnation (VI) is a non-thermal, non-destructive treatment that aims to modify the composition of food material by partially removing water and impregnating it with physiologically active compounds without affecting the material’s structural integrity. Vacuum impregnation can be used to accelerate the Industrial process. It has various advantages like fast process, energy economical and easily performed at room temperature. VI basically fills large volume of intercellular spaces in tissues of fruits and vegetable and modifies the physico-chemical and the organoleptic properties of the same. Furthermore, providing enough information on the various advantages of these techniques is yet to be explored and is underutilized. Present review explores the importance and technique of VI with the future gaps so that the same technology can be further exploited commercially.
Physiologically active compound,Response surface methodology,Vacuum impregnation