Vacuum Impregnation Machine

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.

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 % blackcurrant concentrate level, 7780 kPa vacuum pressure and 3845 min vacuum time.

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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

 

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.

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.

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.

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

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.

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.

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

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.

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.

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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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.

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.

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