Physical Properties of Impregnated Cantaloupe and Apple Affected by Different Pressure Levels
Keywords:
Vacuum impregnation, Vacuum pressure, Impregnation medium, Cantaloupe, AppleAbstract
This study aimed to understand the effect of different pressure levels between 50 and 1013.25 (atmospheric pressure) mbar on the physical characteristics of impregnated cantaloupe and apple pieces. The impregnation treatment was carried out at 25ºC in sucrose solution. Analyses of impregnated cantaloupe and apple showed that pressure levels during impregnation significantly affected all of the physical characteristics of the studied fruits, including lightness, water loss (WL), solid gain (SG), firmness, volume of fruit occupied by impregnation solution (X-value), fruit volume deformation (γ value), fruit porosity (εr) and effective porosity (εe)(P<0.05). At the highest vacuum pressure level of 50 mbar, the fruits exhibited the lowest lightness and εr values, but they had the highest values of WL, X, γ and εe. Apple samples significantly had higher X and γ values than those of cantaloupe at 50 mbar vacuum pressure. A higher εe value was also found in apple compared to that of cantaloupe at the range of studied pressure levels (P<0.05). Finding in this study demonstrated that higher vacuum pressure would be better to impregnate external solution into fruit samples. High fruit porosity would also facilitate better impregnation capacity
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