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Vacuum Impregnation Machine

We are a leading Manufacturer of bhph30 vacuum impregnation machine, bhih14 vacuum impregnation machine, bhih01 vacuum impregnation machine, bhih02 vacuum impregnation machine, bhih15 vacuum impregnation machine and bhih13 vacuum impregnation machine from Chennai, India.
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BHPH30 Vacuum Impregnation Machine

BHPH30 Vacuum Impregnation Machine
 
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Approx. Rs 39,080 / Piece
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Product Details:
Model Name/NumberBHPH30
Production Capacity100 pieces/month
Warranty1 Year
Pressure0.5 Bar
Voltage230 V
CondenserAir cooled
Frequency50 Hz
Lid OpeningHinged
Weight100 kg
Dimension100 X 100 mm
MaterialStainless Steel
BrandBurhani Hardware
Power Consumption1 kw

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables.

 
Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, changeits thermal properties, improve texture, color, taste and aroma. Additionally, bioactive compounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.strawberry (10 mm slices) Hydrodynamic Mechanism (HDM) Vacuum Chamber at  7 KPa Time  15 minutes 50% (w/w) high fructose corn syrup or 3% (w/w) high methoxyl pectin solution containing calcium and/or zinc solutions is pumped into vacuum Chamber Deformation Relaxation Phenomenon(DRP)Vacuum Chamber at atmospheric pressure Time  t2 30 Improvement of textural quality and reduced drip loss of frozen-thawed strawberries
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BHIH14 Vacuum Impregnation Machine

BHIH14 Vacuum Impregnation Machine
 
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Approx. Rs 4.03 Lakh / Piece
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Product Details:
Model Name/NumberBHIH14
Production Capacity100 pieces/month
Warranty1 Year
Pressure0.8 Bar
Voltage230 V
Frequency50 Hz
Weight100 kg
Dimension100 X 100 mm
MaterialStainless Steel
BrandBurhani Hardware
Power Consumption1 kw

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.

Whole potatoes Introduced into Vacuum Chamber Hydrodynamic Mechanism (HDM) Vacuum Chamber at  9.33 KPA Time 1(t1) =0-60 minutes 10% ascorbic acid solution Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time 2(t2)= 3 Hours. Then the Result : after vacuum impregnation the ascorbic acid content of whole potatoes increased ten times (150 mg/100 g fresh weight).

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BHIH01 Vacuum Impregnation Machine

BHIH01 Vacuum Impregnation Machine
 
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Approx. Rs 46,136 / Piece
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Product Details:
Model Name/NumberBHIH01
Usage/ApplicationHome
Production Capacity100 pieces/month
Warranty1 year
Pressure0.8 Bar
Voltage230 V
Frequency50 Hz
Weight100 kg
Dimension100 X 100 mm
MaterialStainless steel
BrandBurhani Hardware
Power Consumption1 kw

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 (Table 2). 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.

Apple cylinders Introduced into Vacuum Chamber and Hydrodynamic Mechanism (HDM) Vacuum Chamber at  5 KPA Time 1  10 minutes then apple juice with an addition of microorganisms Saccharomyces cerevisiae, milk with an addition of Saccharomyces cerevisiae and Lactobacillus casei Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time 2  10 Minutes then the Result : over 106 CFU/g Lactobacillus casei in air dried (40 C) product

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BHIH02 Vacuum Impregnation Machine

BHIH02 Vacuum Impregnation Machine
 
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Approx. Rs 37,961 / Piece
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Product Details:
Model Number/NameBHIH02
BrandBurhani Hardware
Power Consumption1 kw
Production Capacity100 pieces/month
Warranty1 Year
Pressure0.8 Bar
Voltage230 V
Frequency50 Hz
Lid OpeningHinges
Weight100 kg
Dimension100 X 100 mm
MaterialStainless Steel

Pieces of guava and papaya fruit juices (1Extracted by blending with water, ratio 1:1; 2, 3 Extracted fruit juices containing 15 and 30 Brix, respectively) with an addition of Lactobacillus casei microorganisms p1 5 kPa t1 5, 10, 15 min t2 10 min after impregnation: 108 to 109 CFU/g Lactobacillus casei, after drying at 40 C for 36 h: 107 CFU/g Lactobacillus casei in impregnated fruits.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
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BHIH15 Vacuum Impregnation Machine

BHIH15 Vacuum Impregnation Machine
 
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Approx. Rs 3.72 Lakh / Piece
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Product Details:
Model Name/NumberBHIH15
Production Capacity100 pieces/month
Frequency50 Hz
Voltage230 V
Warranty1 Year
Tank Capacity100 L
Lid OpeningHinges
MaterialStainless Steel
BrandBurhani Hardware
Power Consumption1 kw

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.Endive, cauliflower, broccoli, carrots Introduced into Vacuum Chamber Hydrodynamic Mechanism (HDM) Vacuum Chamber at  50 KPA Time 1(t1) =10 minutes vacuum impregnation reference solutionaqueous sucrose solutions of the same aw as each of the four raw materials; Aloe vera aqueous solution with an addition of 5 and 30 g/L of aloe vera powder (powder dispersed in water), respectively.Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time 2(t2)= 10 minutes Result : after vacuum impregnation: incorporation of up to 7 g of Aloe vera in 100 g (dry matter) in broccoli, about 4 g in cauliflower and endive, and about 3 g in carrots.

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BHIH13 Vacuum Impregnation Machine

BHIH13 Vacuum Impregnation Machine
 
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Approx. Rs 40,063 / Piece
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Product Details:
Model Number/NameBHIH13
BrandBurhani Hardware
Power Consumption1 kw
Production Capacity100 pieces/month
Warranty1 Year
Pressure0.8 Bar
Voltage230 V
Frequency50 Hz
Lid OpeningHinges
Weight100 kg
Dimension100 X 100 mm
MaterialStainless steel

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 pears cv. Anjou Introduced into Vacuum Chamber Hydrodynamic Mechanism (HDM) Vacuum Chamber at  p1=10 KPA Time period t1=15 min 20% diluted wildflower honey solution with 0.4% to 0.8% -tocopherol from 3 different sources: -tocopherol-acetate (VEacetate), free -tocopherol (V-OH), or water-soluble -tocopherol-acetate (VE-H2O) Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time period t2=30 min vitamin E content of impregnated pears increased 80 to 100 times and 65% to 80% VE activities were retained during 2 week of storage.
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BHIH03 Vacuum Impregnation Machine

BHIH03 Vacuum Impregnation Machine
 
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Approx. Rs 36,445 / Piece
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Product Details:
Model Number/NameBHIH03
Production Capacity100 pieces/month
Warranty1 year
Voltage230 V
Frequency50 Hz
Weight100 kg
MaterialStainless steel
Power Consumption1 kw
BrandBurhani Hardware

Apple is Introduced into Vacuum Chamber Hydrodynamic Mechanism (HDM) Vacuum Chamber at  14,17,30,43,57KPA isotonic sucrose solution containing 108 CFU/g Bifidobacterium ssp.Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure. greater incorporation at pressures of 14 and 17 kPa, levels of microorganisms over 107 CFU/g.Vacuum impregnation may be employed for as a technique for theapplication 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 (Table 2). 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
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BHPH27 Vacuum Impregnation Machine

BHPH27 Vacuum Impregnation Machine
 
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Approx. Rs 3.64 Lakh / Piece
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Product Details:
BrandBurhani Hardware
Production Capacity100 pieces/month
Power Consumption1 kw
Warranty1 Year
Tank Capacity100 L
CondenserAir cooled
Lid OpeningHinges
Power SourceElectric
MaterialStainless Steel
Model NumberBHPH27

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactivecompounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.Peppers Slices Introduced into Vacuum Chamber Hydrodynamic Mechanism (HDM) Vacuum Chamber at  20 KPA Time  5 minutes Lactic Acid Solution (ph2.70) is pumped into vacuum Chamber Deformation Relaxation Phenomenon(DRP)Vacuum Chamber at atmospheric pressure Time  10 to 30 Minutes Increase of the acidification degree in peppers.
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BHPH31 Vacuum Impregnation Machine

BHPH31 Vacuum Impregnation Machine
 
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Approx. Rs 42,443 / Piece
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Product Details:
Usage/ApplicationHome
Model Name/NumberBHPH31
Production Capacity100 pieces/month
Warranty1 year
Pressure0.8 Bar
Voltage230 V
Frequency50 Hz
Weight100 kg
Dimension100 X 100 mm
MaterialStainless steel
BrandBurhani Hardware
Power Consumption1 kw

Vacuum impregnation is a non-destructive method of introducing a solution witha specific composition to the porous matrices of fruit and vegetables. Mass transfer in thisprocess is a result of mechanically induced differences in pressure. Vacuum impregnationmakes it possible to fill large volumes of intercellular spaces in tissues of fruit andvegetables, thus modifying physico-chemical properties and sensory attributes of products.This method may be used, e.g., to reduce pH and water activity of the product, changeits thermal properties, improve texture, color, taste and aroma. Additionally, bioactivecompounds may be introduced together with impregnating solutions, thus improvinghealth-promoting properties of the product or facilitating production of functional food.

zucchini (slices of 1.5 cm) Introduced into Vacuum Chamber Hydrodynamic Mechanism (HDM)

Vacuum Chamber at  20 and 40 KPA

Time  5 minutes

Lactic Acid Solution (ph3.05) is pumped into vacuum Chamber Deformation Relaxation Phenomenon(DRP)

Vacuum Chamber at atmospheric pressure

Time  t2 20, 40, 60, 120, 240, 300, 360 and 720 min
Increase of the acidification degree in Zucchini

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BHPH05 Vacuum Impregnation Machine

BHPH05 Vacuum Impregnation Machine
 
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Approx. Rs 36,993 / Piece
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Product Details:
Model Name/NumberBHPH05
Production Capacity100 pieces/month
Warranty1 Year
Pressure0.8 Bar
Voltage230 V
CondenserAir Cooled
Frequency50 Hz
Lid OpeningHinges
Weight100 kg
Dimension100 X 100 mm
MaterialStainless Steel
BrandBurhani Hardware
Power Consumption1 kw

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactive compounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.

 
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BHPH03 Vacuum Impregnation Machine

BHPH03 Vacuum Impregnation Machine
 
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Approx. Rs 36,484 / Piece
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Product Details:
Usage/ApplicationHome
Model Name/NumberBHPH03
Production Capacity100 pieces/month
Warranty1 Year
Pressure0.8 Bar
Voltage230 V
Frequency50 Hz
Weight100 kg
Dimension100 X 100 mm
MaterialStainless Steel
BrandBurhani Hardware
Power Consumption1 kw

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. 

 
Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactivecompounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.rabbiteye blueberries Hydrodynamic Mechanism (HDM) Vacuum Chamber at  88 KPA solution:product ratio of 1:1; aqueous sucrose solutions (600 g/kg) Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure shortenning of dehydratation time in comparison withsoaking at atmospheric pressure .
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BHPH02 Vacuum Impregnation Machine

BHPH02 Vacuum Impregnation Machine
 
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Approx. Rs 36,027 / Piece
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Product Details:
Model Name/NumberBHPH02
Usage/ApplicationHome
Production Capacity100 pieces/month
Warranty1 Year
Pressure0.8 Bar
Voltage230 V
Frequency50 Hz
Weight100 kg
Dimension100 X 100 mm
MaterialStainless steel
BrandBurhani Hardware
Power Consumption1 kw

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactivecompounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.

apple cv. Jonagold (cut into 1 cm thick slices) Hydrodynamic Mechanism (HDM) Vacuum Chamber at  p1 8 kPa Time t1= 5 minutes 10 mg/L ascorbic acid, 0.05 mg/L 4-hexylresorcinol, 5 mg/L calcium chloride and 200 mg/L sucrose Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time t2= 5 minutes the same effect of dipping and vacuum impregnation regarding hardness.

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BHPH01 Vacuum Impregnation Machine

BHPH01 Vacuum Impregnation Machine
 
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Approx. Rs 35,493 / Piece
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Product Details:
Usage/ApplicationHome
Model Name/NumberBHPH01
Production Capacity100 pieces/month
Warranty1 Year
Pressure0.8 Bar
Voltage230 V
Frequency50 Hz
Lid OpeningHinges
Weight100 kg
Dimension100 X 100 mm
MaterialStainless Steel
BrandBurhani Hardware
Power Consumption1 kw

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactivecompounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.

apple cv. Jonagold (1-cm thick slices) Hydrodynamic Mechanism (HDM)

Vacuum Chamber at p1= 7 kPa

Time t1= 5 minutes ascorbic acid, citric acid, 4-hexylresorcinol, sodium chloride, calcium chloride, sodium lactate, calcium lactate and sucrose solutions Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time t2= 5 minutes effective inhibition of browning and softening of apple slices during storage by 1% ascorbic acid, 0.005% 4-hexylresorcinol, 0.5% calcium chloride, 20% sucrose in mpregnated solution.

 
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BHPH04 Vacuum Impregnation Machine

BHPH04 Vacuum Impregnation Machine
 
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Approx. Rs 36,461 / Piece
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Product Details:
Usage/ApplicationHome
Model Name/NumberBHPH04
Production Capacity100 pieces/month
Warranty1 Year
Pressure0.8 Bar
Voltage230 V
Frequency50 Hz
Lid OpeningHinges
Weight100 kg
Dimension100 X 100 mm
MaterialStainless Steel
BrandBurhani Hardware
Power Consumption1 kw

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactive compounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.

Apple samples cv. Granny Smith Hydrodynamic Mechanism (HDM) Vacuum Chamber at  p1 9.3 and 59.9 kPa Time t1= 4 minutes CaCl2 solution (0.6%, 2.0% or 4.0% (w/w)) Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time t2= 5 minutes improvement of texture.
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BHPH06 Vacuum Impregnation Machine

BHPH06 Vacuum Impregnation Machine
 
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Approx. Rs 37,467 / Piece
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Product Details:
Model Name/NumberBHPH06
Production Capacity100 pieces/month
Warranty1 Year
Pressure0.8 Bar
Voltage230 V
CondenserAir Cooled
Frequency50 Hz
Lid OpeningHinge
Weight100 kg
Dimension100 X 100 mm
MaterialStainless Steel
BrandBurhani Hardware
Power Consumption1 kw

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactivecompounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.

 
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BHIH16 Vacuum Impregnation Machine

BHIH16 Vacuum Impregnation Machine
 
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Approx. Rs 40,973 / Piece
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Product Details:
Voltage (V)230 V
Weight (kg)100 kg
Production Capacity100 pieces/month
Frequency (Hz)50 Hz
Warranty1 year
BrandBurhani Hardware
Dimension (cm)100 X 100 cm
MaterialStainless Steel
Power Consumption1 kw
Model NumberBHIH16

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.

apples cv. Granny Smith (disk-shaped samples) Introduced into Vacuum Chamber Hydrodynamic Mechanism (HDM) Vacuum Chamber at  5 KPA

Time 1(t1) =10 minutes mandarin low pulp juice Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time 2(t2)= 10 minutes Result : forty grams of the final product (apple snack) made using mandarin juice provide the same quantity of hesperidin as 250 mL of fresh mandarin juice.

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BHPH25 Vacuum Impregnation Machine

BHPH25 Vacuum Impregnation Machine
 
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Approx. Rs 39,409 / Piece
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Product Details:
Model Name/NumberBHPH25
Production Capacity100 pieces/month
Warranty1 Year
Pressure0.8 Bar
Voltage230 V
Frequency50 Hz
Weight100 kg
Dimension100 X 100 mm
MaterialStainless Steel
BrandBurhani Hardware
Power Consumption1 kw

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactive compounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.

apples cv. (cultivar). Granny Smith (cylindrical samples (2 cm height and diameter)) Hydrodynamic Mechanism (HDM) Vacuum Chamber at  5 KPA Time  5 minutes Rectified grape must (hypertonic solutions: 65, 50 and 30 Brix) and 3% (w/w) high methoxyl pectin solutions is pumped into vacuum Chamber Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time t2 25 min in higher solution viscosity t2 55 min Improvement of mechanical and structural properties of tissue, notable reduction of freezable water which could improve fruit resistance to freezing damage.

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BHPH13 Vacuum Impregnation Machine

BHPH13 Vacuum Impregnation Machine
 
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Approx. Rs 40,366 / Piece
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Product Details:
Usage/ApplicationHome
Model Name/NumberBHPH13
Production Capacity100 pieces/month
Warranty1 Year
Pressure0.8 Bar
Voltage230 V
CondenserAir cooled
Frequency50 Hz
Lid OpeningHinges
Weight100 kg
Dimension100 X 100 mm
MaterialStainless Steel
BrandBurhani Hardware
Power Consumption1 kw

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactive compounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.

olive fruits cv. Domat Hydrodynamic Mechanism (HDM) Vacuum Chamber at p1= 68 kPa NaCl (3%), NaOH (1.5%) and NaOH (1.5%) + NaCl (3%) solutions Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure shortening the duration of debittering process.

 
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BHPH08 Vacuum Impregnation Machine

BHPH08 Vacuum Impregnation Machine
 
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Approx. Rs 38,156 / Piece
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Product Details:
Model Name/NumberBHPH08
Production Capacity100 pieces/month
Warranty1 Year
Pressure0.8 Bar
Voltage230 V
CondenserAir cooled
Frequency50 Hz
Lid OpeningHinges
Weight100 kg
Dimension100 X 100 mm
MaterialStainless steel
BrandBurhani Hardware
Power Consumption1 kw

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactive compounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.

button mushrooms (slice thickness was 6.5 mm with a 3 to 5 mm cap length)

Hydrodynamic Mechanism (HDM) Vacuum Chamber at p1= 6.7, 10.0, 13.3, 16.7 kPaTime t1= 5 and 10 minutes 2 g/100 g ascorbic acid + 1 g/100 g calcium lactate solution; 2 g/100 g citric acid + 1 g/100 g calcium lactate; 1 g/100 g chitosan + 1 g/100 g calcium lactate solution; and 1 g/100 g calcium lactate solution Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time t2= 5 and 10 minutes vacuum impregnation with ascorbic acid and calcium lactate at 6.7 kPa for 5 min and atmospheric restoration time of 5 min was the most effective to limit adverse changes of color in sliced button mushrooms.

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BHPH09 Vacuum Impregnation Machine

BHPH09 Vacuum Impregnation Machine
 
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Approx. Rs 3.91 Lakh / Piece
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Product Details:
Model Name/NumberBHPH09
Production Capacity100 pieces/month
Frequency50 Hz
Voltage230 V
Warranty1 Year
Tank Capacity100 L
CondenserAir cooled
Lid OpeningHinges
MaterialStainless Steel
BrandBurhani Hardware
Power Consumption1 kw

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactivecompounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.

carrots (cv. Nantesa) slices (20-mm diameter, 10 mm thick) Hydrodynamic Mechanism (HDM) Vacuum Chamber at p1= 5 kPa Time t1= 4 minutes chitosan (1%, w/v) dispersed in aqueous solution of glacial acetic acid (1%, w/v), at 40 °C Deformation Relaxation Phenomenon(DRP)

Vacuum Chamber at atmospheric pressure Time t2= 2 minutes improvement of sample resistance to water vapor transmission, better preservation of color and mechanical response during cold storage.

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BHPH10 Vacuum Impregnation Machine

BHPH10 Vacuum Impregnation Machine
 
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Approx. Rs 38,262 / Piece
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Product Details:
Model Name/NumberBHPH10
Usage/ApplicationHome
Production Capacity100 pieces/month
Warranty1 Year
Tank Capacity100 L
CondenserAir cooled
Lid OpeningHinges
MaterialStainless Steel
BrandBurhani Hardware
Power Consumption1 kw

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change nits thermal properties, improve texture, color, taste and aroma. Additionally, bioactivecompounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.eggplant, carrot, oyster mushroom Hydrodynamic Mechanism (HDM)Vacuum Chamber at  5 kPa Time t1= 10 minutes 33 g sucrose and 20 g calcium lactate solution in isotonic solution Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time t2= 10 minutes notable impact on mechanical behaviour of eggplant and carrot, no effects in oyster mushroom.
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BHPH18 Vacuum Impregnation Machine

BHPH18 Vacuum Impregnation Machine
 
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Approx. Rs 38,374 / Piece
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Product Details:
Model Name/NumberBHPH18
Production Capacity100 pieces/month
Warranty1 Year
Tank Capacity100 L
CondenserAir cooled
Lid OpeningHinges
MaterialStainless steel
BrandBurhani Hardware
Power Consumption1 kw

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables.

 
Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactivecompounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.rabbiteye blueberries Hydrodynamic Mechanism (HDM) Vacuum Chamber at  88 KPA solution:product ratio of 1:1; aqueous sucrose solutions (600 g/kg) Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure shortenning of dehydratation time in comparison withsoaking at atmospheric pressure .
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BHPH19 Vacuum Impregnation Machine

BHPH19 Vacuum Impregnation Machine
 
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Approx. Rs 38,676 / Piece
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Product Details:
Model Number/NameBHPH19
Production Capacity100 pieces/month
Warranty1 Year
Pressure0.8 Bar
Voltage230 V
CondenserAir cooled
Frequency50 Hz
Lid OpeningHinges
Weight100 kg
Dimension100 X 100 mm
MaterialStainless steel
BrandBurhani Hardware
Power Consumption1 kw

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactivecompounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.strawberries (cv. Elsanta and Darselect) (cut in halves) Hydrodynamic Mechanism (HDM) Vacuum Chamber at  1 kPa Time  5 minutes high methylated pectin (from Aspergillus aceleatus) containing 100 U/mL, 0.5% (w/w) CaCl2·2H2O 1% and 3% (w/w) of apple pectin Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure limitation of structural damage during subsequent rapid freezing processes.

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BHPH21 Vacuum Impregnation Machine

BHPH21 Vacuum Impregnation Machine
 
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Approx. Rs 3.87 Lakh / Piece
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Product Details:
Model Name/NumberBHPH21
Usage/ApplicationHome
Production Capacity100 pieces/month
Warranty1 year
MaterialStainless steel
BrandBurhani Hardware
Power Consumption1 kw

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactive compounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.

strawberry Hydrodynamic Mechanism (HDM) Vacuum Chamber at  15 KPA Time  5 minutes at 30 C steam blanching or microwave and osmotic dehydration at atmospheric pressure or pulsed vacuum treatments 65% (w/w) sucrose solution Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure decrease of aw.

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BHIH06 Vacuum Impregnation Machine

BHIH06 Vacuum Impregnation Machine
 
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Approx. Rs 35,984 / Piece
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Product Details:
Model Number/NameBHIH06
BrandBurhani Hardware
Production Capacity100 pieces/month
Power Consumption1 kw
Warranty1 year
Pressure0.8 Bar
Voltage230 V
Frequency50 Hz
Lid OpeningHinges
Weight100 kg
Dimension100 X 100 mm
MaterialStainless steel

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 (Table 2). 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.Apples cv. Granny Smith (disk-shaped samples) mandarin juice (pH 5, 86, 0) with an addition of Lactobacillus salivarius (Salivarius spp.) p1 5 kPa t1 10 min t2 10 min after vacuum impregnation: 1.51·108 CFU/g Lactobacillus salivarius spp. Salivarius; the highest microbial content: after 24 h incubation period, pH 6.
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BHIH09 Vacuum Impregnation Machine

BHIH09 Vacuum Impregnation Machine
 
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Approx. Rs 40,476 / Piece
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Product Details:
Model Name/NumberBHIH09
Production Capacity100 pieces/month
Warranty1 Year
Pressure0.8 Bar
Voltage230 V
Frequency50 Hz
Weight100 kg
Dimension100 X 100 mm
MaterialStainless Steel
Power Consumption1 kw
BrandBurhani Hardware

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.Iceberg lettuce leaves Introduced into Vacuum Chamber Hydrodynamic Mechanism (HDM) Vacuum Chamber at  p1=50 KPA Time period t1=10 min sucrose aqueous solution of the same aw as lettuce leaves used vaccum impregnation reference solution and isotonic solution with an addition of Ca lactogluconate (5.4 g Ca/L of water) Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time period t2=10 min total content of 169 mg Ca per 250 g of impregnated iceberg lettuce leaves.
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BHIH05 Vacuum Impregnation Machine

BHIH05 Vacuum Impregnation Machine
 
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Approx. Rs 36,992 / Piece
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Product Details:
Model Name/NumberBHIH05
Production Capacity100 pieces/month
Warranty1 year
Pressure0.8 Bar
Voltage230 V
Frequency50 Hz
Weight100 kg
Dimension100 X 100 mm
MaterialStainless steel
BrandBurhani Hardware
Power Consumption1 kw

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.

apple slices (cv. Fuji) apple juice diluted with pre-sterilized distilled water (1:1, v/v, pH 55.2) with an addition of Lactobacillus rhamnosus (ATCC 7469, in 1:1 (v/v) glycerol frozen cultures) p1 20 kPa t1 15 min t2 15 min apple slices were dried by air drying, freeze drying, and a combination of air drying + REV drying after vacuum impregnation:

109 CFU/gof tissue

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BHPH17 Vacuum Impregnation Machine

BHPH17 Vacuum Impregnation Machine
 
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Approx. Rs 39,866 / Piece
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Product Details:
Model Name/NumberBHPH17
Production Capacity100 pieces/month
Warranty1 year
Tank Capacity100 L
CondenserAir cooled
Lid OpeningHinges
MaterialStainless steel
Power Consumption1 kw
BrandBurhani Hardware

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactivecompounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.pineapple (slices 1 cm thickness) Hydrodynamic Mechanism (HDM)Vacuum Chamber at p1= 5 kPa Time t1= 3 minutes ratio of the weight of coating solution:sample: 20:1; chitosan- or casinate-based film-forming emulsions Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time t2= 2 minutes extension of shelf-life inpineapple-cereal system for caseinate based coating .

 
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BHIH17 Vacuum Impregnation Machine

BHIH17 Vacuum Impregnation Machine
 
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Approx. Rs 39,694 / Piece
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Product Details:
Model Name/NumberBHIH17
Production Capacity100 pieces/month
Warranty1 year
Pressure0.8 Bar
Voltage230 V
CondenserAir cooled
Frequency50 Hz
Lid OpeningHinges
Weight100 kg
Dimension100 X 100 mm
MaterialStainless steel
Power Consumption1 kw
BrandBurhani Hardware

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 mineralsto 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 introducedcompound as well as the effect of additives on the rate of respiration processes and potential protection of products against spoilage.
13 apple cultivars (6 mm apple slices) Introduced into Vacuum Chamber
Hydrodynamic Mechanism (HDM) Vacuum Chamber at  10-80 KPA Time 1(t1) = 5 minutes commercial apple juice (11.1  0.1 Brix) enriched with 0.3% hfv (high in flavonoids) apple peel extract Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time 2(t2)= 10 minutes Result : after vacuum impregnation of 13 apple cultivars: quercetin content ranged between 368 and 604 g/g dry matter.

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BHPH11 Vacuum Impregnation Machine

BHPH11 Vacuum Impregnation Machine
 
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Approx. Rs 3.73 Lakh / Piece
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Product Details:
Model Name/NumberBHPH11
Production Capacity100 pieces/month
Warranty1 Year
Pressure0.8 Bar
Voltage230 V
CondenserAir Cooled
Frequency50 Hz
Lid OpeningHinges
Weight100 kg
Dimension100 X 100 mm
MaterialStainless Steel
Power Consumption1 kw
BrandBurhani Hardware

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactivecompounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.

 
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BHPH14 Vacuum Impregnation Machine

BHPH14 Vacuum Impregnation Machine
 
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Approx. Rs 39,021 / Piece
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Product Details:
Model Name/NumberBHPH14
Production Capacity100 pieces/month
Warranty1 Year
Tank Capacity100 L
CondenserAir cooled
Lid OpeningHinges
MaterialStainless steel
Power Consumption1 kw
BrandBurhani Hardware

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactivecompounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.

papayas (cut into 4 × 2.5 × 0.5 cm pieces (length × width × thickness)) Hydrodynamic Mechanism (HDM) Vacuum Chamber at  5 KPA Time  10 minutes at 30 °C 55% and 65% (w/w) sucrose solution Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure decrease of aw.

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BHPH20 Vacuum Impregnation Machine

BHPH20 Vacuum Impregnation Machine
 
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Approx. Rs 37,794 / Piece
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Product Details:
Model Name/NumberBHPH20
Production Capacity100 pieces/month
Frequency50 Hz
Voltage230 V
Warranty1 Year
Tank Capacity100 L
CondenserAir cooled
Lid OpeningHinges
MaterialStainless Steel
Power Consumption1 kw
BrandBurhani Hardware

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactivecompounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.

strawberry slices Hydrodynamic Mechanism (HDM) Vacuum Chamber at p1= 16.9 kPa Time t1= 8 minutes CaCl2 solution (1, 10, 100 mM);

spermine solution (1, 10, 100 mM); spermidine (1, 10, 100 mM); putrescence (1, 10, 100 mM); Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure. effect of spermine and spermidine on the increase of firmness, whereas putrescine was not as effective.

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BHPH15 Vacuum Impregnation Machine

BHPH15 Vacuum Impregnation Machine
 
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Approx. Rs 3.81 Lakh / Piece
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Product Details:
Model Name/NumberBHPH15
Production Capacity100 pieces/month
Frequency50 Hz
Voltage230 V
Warranty1 Year
Tank Capacity100 L
CondenserAir cooled
Lid OpeningHinges
MaterialStainless Steel
Power Consumption1 kw
BrandBurhani Hardware

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactive compounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.

peaches (cut in halves) Hydrodynamic Mechanism (HDM) Vacuum Chamber at p1  85 kPa Time t1= 30, 60, 90, 120 minutes pectin methylesterase together with CaCl2 (100 mg/L) Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure increase of firmness in canned peaches.

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BHPH16 Vacuum Impregnation Machine

BHPH16 Vacuum Impregnation Machine
 
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Approx. Rs 38,367 / Piece
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Product Details:
Model Name/NumberBHPH16
Production Capacity100 pieces/month
Warranty1 Year
Tank Capacity100 L
CondenserAir cooled
Lid OpeningHinges
MaterialStainless Steel
Power Consumption1 kw
BrandBurhani Hardware

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactivecompounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.

pear (Pirus communis cv. Blanquilla) (cylinders 2 cm height, 2 cm diameter)
Hydrodynamic Mechanism (HDM) Vacuum Chamber at p1= 5 kPa Time t1= 5 minutes solution: fruit ratio of 20:1;isotonic sucrose solution (14 Brix) containing trisodium citrate 2-hydrate, sodium L-ascorbate, ethylenediamine tetraacetic acid 2-hydrate disodium salt and calcium lactate 5-hydrate and 4-hexylresorcinol Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time t2= 10 minutes. Ascorbate and calcium lactate in impregnated solution were the most effective for extending the shelf life of pear.

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BHIH18 Vacuum Impregnation Machine

BHIH18 Vacuum Impregnation Machine
 
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Approx. Rs 3.93 Lakh / Piece
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Product Details:
Model Name/NumberBHIH18
Production Capacity100 pieces/month
Warranty1 Year
Pressure0.8 Bar
Voltage230 V
Frequency50 Hz
Lid OpeningHinges
Weight100 kg
Dimension100 X 100 mm
MaterialStainless steel
Power Consumption1 kw
BrandBurhani Hardware

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 mineralsto 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 introducedcompound as well as the effect of additives on the rate of respiration processes and potential protection of products against spoilage.

green apples cv. Orin (apple cubes) Introduced into Vacuum ChamberHydrodynamic Mechanism (HDM) Vacuum Chamber at = 40,60,80 KPA

Time 1(t1) = 15,30,45 minutes(following a Box Behnken response Surface methodology design) sugar solution (total soluble solids of 50 Brix)

mixed with blackcurrant syrup (47.447.8 Brix). Total soluble solids of the mixture of sugar syrup/blackcurrant syrup of 80%/20%, 70%/30% and 60%/40% were 49.1, 49.3 and 49.5 Brix, respectively Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time 2(t2)= 2.5 minutes Result : optimized conditions for vacuum impregnation of apple cubes were 18%20% blackcurrant concentrate level, 7780 kPa vacuum pressure and 3845 min vacuum time.

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BHIH07 Vacuum Impregnation Machine

BHIH07 Vacuum Impregnation Machine
 
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Approx. Rs 3.74 Lakh / Piece
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Product Details:
Model Name/NumberBHIH07
Production Capacity100 pieces/month
Frequency50 Hz
Voltage230 V
Warranty1 Year
Tank Capacity100 L
CondenserAir Cooled
Lid OpeningHinges
MaterialStainless Steel
BrandBurhani Hardware
Power Consumption1 kw

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 mineralsto the fruit and vegetable matrix (Table 2). 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 protectionof products against spoilage.

apples cv. Granny Smith (disk-shaped samples) mandarin juice inoculated with Lactobacillus salivarius spp. salivarius at pH 6 and after 24 h incubation.Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time period t2=10 min concentration of microorganisms in the final product: 107 CFU/g

 
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BHIH04 Vacuum Impregnation Machine

BHIH04 Vacuum Impregnation Machine
 
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Approx. Rs 38,470 / Piece
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Product Details:
Usage/ApplicationHome
Model Name/NumberBHIH04
Production Capacity100 pieces/month
Warranty1 year
Tank Capacity100 L
Lid OpeningHinges
MaterialStainless steel
BrandBurhani
Power Consumption1 kw

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.apple cylinders cv. Granny Smith sucrose isotonic solution containing microorganisms Saccharomyces cerevisiae, Lactobacillus acidophilus and Phoma glomerata p1 10, 17, 30, 43, 57 kPa (one vacuum pulse of 2 min) increase by 0.36 log for Saccharomyces cerevisiae, 0.73 log for Lactobacillus acidophilus and 1.07 log for Phoma glomerata for vacuum impregnated sample in comparison to soaking sampleVacuum Impregnation Machine To Modify Health-promoting Properties Of Apple Cylinders Cv GrannImpregnation Machine to Modify Health-Promoting Properties of Apple Cylinders Cv Granny Smithy Smith

 
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BHPH07 Vacuum Impregnation Machine

BHPH07 Vacuum Impregnation Machine
 
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Approx. Rs 37,993 / Piece
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Product Details:
Usage/ApplicationHome
Model Name/NumberBHPH07
Production Capacity100 pieces/month
Warranty1 Year
Pressure0.8 Bar
Voltage230 V
Frequency50 Hz
Weight100 kg
Dimension100 X 100 mm
MaterialStainless Steel
BrandBurhani Hardware
Power Consumption1 kw

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactivecompounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.

Apples cv. Granny Smith and Stark Delicious Hydrodynamic Mechanism (HDM) Vacuum Chamber at p1= 10 kPa Time t1=30 minutes the solution:fruit ratio was 11:1; higher values of hardness, crispness, juiciness and sourness in vacuum impregnated Granny Smith apples Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure

Time t2= 5 minuteshigher values of hardness, crispness,juiciness and sourness in vacuum impregnated Granny Smith apples.

 
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Vacuum Impregnation Of Transformer

Vacuum Impregnation Of Transformer
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Approx. Rs 46,153 / Piece
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Product Details:
Model Name/NumberBHFVIP
Usage/ApplicationHome
BrandBurhani Hardware
Power Consumption1 W
Production Capacity1 Liters
Frequency50 Hz
Vacuum Degree90 Degree C
Working Temp.100 Degree C
Voltage230 V

Vacuum Pressure Impregnation (VPI) is the process of treating the finished coils with varnish by placing it a vacuum chamber.  First, the transformer is placed in an oven and heated to approximately 100 to 125 ??C. This heat treatment drives out moisture from the insulation which could otherwise compromise the insulation.
After heating, the transformer is placed into the VPI hot. The advantage of doing it this way is that it makes it easier for the varnish to penetrate the insulation to the maximum extent possible since the viscosity of the varnish goes down as it is heated by the coil.
Next, the coil is placed in the vacuum chamber and a vacuum is pulled dryon the transformer.   The varnish is then admitted into the chamber and the vacuum is pulled wet  Finally, the chamber is pressurized to 100 psi completely filling the coil and insulation with varnish, and then varnish is finally pushed out of the chamber.    This results in a coil that is totally saturated with varnish (with atmosphere dip it is only partial).  The insulation will then have its maximum dielectric strength and will not absorb moisture (key to longevity).  Also, because varnish is a good adhesive, it has better mechanical strength.  In addition, because varnish is a good thermal conductor, it runs significantly cooler.
The benefit of VPI on the plate transformer is that it reduces the temperature rise by approximately 20%, making it run appreciably cooler and quieter.  And the result of that is greater reliability and extended life.  This is recognized throughout the transformer industry and is backed up by numerous studies
We hope this information is helpful to you as you consider your options for your future designs.  We believe that your transformers should all be treated with VPI,
Vacuum impregnation is used in many different manufacturing processes to enhance mechanical strength, seal surfaces and to enhance electrical insulation properties. Vacuum Pressure Impregnation (VPI) is the process of treating the finished coils with varnish by placing it a vacuum chamber.
One of the most common application for impregnating
compounds is in electrical transformer manufacturing.
Transformer coils are impregnated for some or all of the following reasons:
Increase the overall dielectric strength
Improve the structural integrity of the coils
Reduce or eliminate winding noise
Improve heat transfer
Reduce partial discharge
Provide increased environmental protection
 
In addition, varnish / epoxies are excellent adhesives and will solidly bond the wires and other components of the structure to form a strong, solid assembly. As a side benefit, this also reduces noise during operation.
Material Requirements
Impregnating compounds are not designed to provide high build rates. They are designed to penetrate and seal the nooks and crannies of the structure.
 
The best products have the following features:
Reasonably low viscosity
Reasonably good shelf life
Long working time (pot life)
Good dielectric strength
High vapour pressure
Operating temperature rating to match or exceed the rating for the coil
Moderate cure

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BHPH12 Vacuum Impregnation Machine

BHPH12 Vacuum Impregnation Machine
 
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Approx. Rs 40,178 / Piece
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Product Details:
Usage/ApplicationHome
Model Name/NumberBHPH12
Production Capacity100 pieces/month
Warranty1 Year
Pressure0.8 Bar
Voltage230 V
CondenserAir cooled
Frequency50 Hz
Lid OpeningHinges
Weight100 kg
Dimension100 X 100 mm
MaterialStainless steel
BrandBurhani Hardware
Power Consumption1 kw

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactivecompounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.

litchi cv. Rose Hydrodynamic Mechanism (HDM) Vacuum Chamber at p1= 76 kPa Time t1= 10 minutes 502 g/kg sucrose solution containing 4.9 g/kg cysteine + 20 g/kg ascorbic acid + 0.134 g/kg 4-hexyl resorcinol and 502 g/kg sucrose solutions also contained 20 g/kg calcium lactate and 1 g/kg potassium sorbate Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time t2= 10 minutes samples were sensory acceptable up to 24 days.

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Find UsHuzaifa Ujjainwala (CEO) Meditech
First,137, Linghi Chetty, Shabbir Manzil, Parrys, Chennai - 600001, Tamil Nadu, India
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