Vacuum impregnation of firming agents in red raspberries.
Quintanilla A, Mencía A, Powers J, Rasco B, Tang J, Sablani SS.
Quintanilla A, et al.
J Sci Food Agric. 2018 Aug;98(10):3706-3714. doi: 10.1002/jsfa.8878. Epub 2018 Feb 26.
J Sci Food Agric. 2018.
PMID: 29315589
We tested three vacuum levels 33.9, 50.8, and 67.8 kPa, three vacuum impregnation times 2, 7, and 15 min, and two temperatures, 20 and 40 C, during VI treatment. Maximum force (F(M) ) and gradient (G(C3) ) were evaluated to assess raspberry firmness. RESULTS: …
We tested three vacuum levels 33.9, 50.8, and 67.8 kPa, three vacuum impregnation times 2, 7, and 15 min, and two temperatures, 20 and 40 C, …