Vacuum impregnation dynamic on celery (Apium graveolens L.) and cucumber (Cucumis sativus L.)
Journal Title: Revista MVZ Cordoba - Year 2011, Vol 16, Issue 2
Abstract
Objective. To evaluate the response to vacuum impregnation (IV) in celery and cucumber, with isotonic NaCl. Materials and methods. Impregnation variables were determined in celery sticks and cucumber slices (3 different positions along their structure), considering, fraction and volumetric deformation in the vacuum stage (X1 and g1) and atmospheric (X and g), and the available porosity to the process IV (Ee). Results. Celery and cucumber were not statistically different for effect of the position. In the stages process were obtained for the celery and the cucumber values of X1 (-14.32±2.75 and -5.51±1.76%, g1 (-0.587±0.69 and -0.079±0.99%), X (13.49±2.32 and 6.72±2.72%), (-1.40±1.042% and -2.33±1.26%) and Ee (15.73±2.31 and 9.35±2.57%), respectively. These results indicated a native liquid output (X1<0) and a slight volumetric contraction of the structures (g and g1<0), which was evidenced microstructurally. Conclusions. The dynamics of IV in celery and cucumber, to identify those food matrices, as suitable for the incorporation of components that provide a value added to these products.
Authors and Affiliations
Yisell Martelo C, M. Sc *| Universidad Nacional de Colombia, Facultad de Ciencias Agropecuarias, Departamento de Ingeniería Agrícola y de Alimentos, Medellín, Colombia.Correspondencia: mcortesro@unal.edu.co., Misael Cortés R, Ph. D| Universidad Nacional de Colombia, Facultad de Ciencias Agropecuarias, Departamento de Ingeniería Agrícola y de Alimentos, Medellín, Colombia., Diego Restrepo M, M. Sc| Universidad Nacional de Colombia, Facultad de Ciencias Agropecuarias, Departamento de Ingeniería Agrícola y de Alimentos, Medellín, Colombia.
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