Abstract                 Volume:3  Issue-7  Year-2016          Original Research Articles

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Vacuum Impregnation: A Novel Non-thermal Technique to Improve Food Quality
Pratibha Tiwari* and Monika Thakur
Amity Institute of Food Technology, Amity University, Noida-201 303, Uttar Pradesh, India
*Corresponding author

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.

Keywords: Deformation relaxation phenomenon,Hydrodynamic mechanism,Osmotic dehydration,
Physiologically active compound,Response surface methodology,Vacuum impregnation
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How to cite this article:

Tiwari, P., Thakur, M., 2016. Vacuum impregnation: A novel non-thermal technique to improve food quality.Int.J.Curr.Res.Biosci.Plantbiol. 3(7): 117-126. doi: http://dx.doi.org/10.20546/ijcrbp.2016.307.017