Burhani Engineering Technology

vacuum impregnation may be employed for as a technique for the application of edible film and coating, in order to produce functional food using physiologically active raw materials. Production of novel functional food with the application of vacuum impregnation facilitates the introduction of e.g., probiotics, vitamins, biologically active compounds and minerals to the fruit and vegetable matrix. Literature data mainly concern the kinetics of matrix fortification, potential use of certain active compounds, interactions between tissue and the introduced compound as well as the effect of additives on the rate of respiration processes and potential protection of products against spoilage. Fresh-cut apple cv. Granny Smith (wedges, each ca. 10 g) Introduced into Vacuum Chamber Hydrodynamic Mechanism (HDM) Vacuum Chamber at = 70 KPA Time 1(t1) = 10 minutes 50% (v/v) Mexican or 50% (v/v) Argentinean honeys, distilled water (control sample) Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time 2(t2)= 10 minutes Result : less acceptable in terms of sensory qualities than their fresh-cut counterparts, total polyphenol content and antioxidant activity values in vacuum impregnated products were lower than in fresh-cut samples.