Meditech
Chennai, Tamil Nadu
Send SMS
Send E-mail

Vacuum Impregnation Plant

We are a leading Exporter of vacuum impregnation to modify physico chemical properties and sensory attributes of strawberry(10mm), vacuum impregnation machine for whole potato, vacuum impregnation machine to modify health-promoting properties of small apple, vacuum impregnation machine, vacuum impregnation machine for endive and vacuum impregnation machine for fresh cut pears from Chennai, India.
Get CALLBACK

Vacuum Impregnation To Modify Physico Chemical Properties And Sensory Attributes Of Strawberry(10mm)

Vacuum Impregnation To Modify Physico Chemical Properties And Sensory Attributes Of Strawberry(10mm)
 
Get Best Quote
Approx. Rs 38,760 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Air Consumption0.8
BrandBurhani Hardware
ColorSilver
CondenserAir cooled
ConditionNew
Diameter100
Dimension100 X100
Fan Power1
Flow Rate3
Frequency50 Hz
Lid OpeningHinged
MaterialSainless Steel
Maximum Vacuum10^8
ModelBHPH30
Model NumberBHPH30
Motor Power5
Power Consumption1kw
Pressure0.5
Production Capacity100 pieces/month
Tank Capacity100 L
Tank Size100
Vacuum Degree0.8
Voltage230 V
Warranty1 year
Weight100
Working Pressure0.5
Working Temp.35

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    

Additional Information:
  • Item Code: BHPH30
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine For Whole Potato

Vacuum Impregnation Machine For Whole Potato
 
Get Best Quote
Approx. Rs 40,000 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Air Consumption5
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionNew
Diameter100
Dimension100 X 100
Fan Power1
Flow Rate3
Frequency50 Hz
Lid OpeningHinges
MaterialStainless steel
Maximum Vacuum10^8
ModelBHIH14
Model NumberBHIH14
Motor Power0.5
Power Consumption1 kw
Pressure0.8
Production Capacity100 pieces/month
Tank Capacity100 L
Tank Size100
Vacuum Degree0.8
Voltage230V
Warranty1 year
Weight100
Working Pressure0.8
Working Temp.35

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).

Additional Information:
  • Item Code: BHIH14
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine To Modify Health-promoting Properties Of Small Apple

Vacuum Impregnation Machine To Modify Health-promoting Properties Of Small Apple
 
Get Best Quote
Approx. Rs 35,000 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
ModelBHIH01
Production Capacity100 pieces/month
Vacuum Degree0.8
Colorsilver
Working Temp.35
Warranty1 year
Working Pressure0.8
Flow Rate3
Motor Power0.5
Tank Capacity100 L
Pressure0.8
Maximum Vacuum10^8
Fan Power1
Voltage230V
Diameter100
CondenserAir cooled
Frequency50 Hz
Model NumberBHIH01
Lid OpeningHinges
Air Consumption5
Weight100
Tank Size100
Dimension100 X
MaterialStainless steel
BrandBurhani Hardware
Power Consumption1 kw
ConditionNew

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 

Additional Information:
  • Item Code: BHIH01
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing with Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine

Vacuum Impregnation Machine
 
Get Best Quote
Approx. Rs 37,500 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Model Number/NameBHIH02
BrandBurhani Hardware
Power Consumption1 kw
Production Capacity100 pieces/month
Vacuum Degree0.8
Colorsilver
Working Temp.35
Warranty1 year
Working Pressure0.8
Flow Rate3
Motor Power0.5
Tank Capacity100 L
Pressure0.8
Maximum Vacuum10^8
Fan Power1
Voltage230V
Diameter100
CondenserAir cooled
Frequency50 Hz
Model NumberBHIH02
Lid OpeningHinges
Air Consumption5
Weight100
Tank Size100
Dimension100 X 100
MaterialStainless steel
ConditionRefurbished

Pieces of guava and papaya fruit juices (1—Extracted 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   

Additional Information:
  • Item Code: BHIH02
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 piece/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden packing with fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine For Endive

Vacuum Impregnation Machine For Endive
 
Get Best Quote
Approx. Rs 36,790 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
ModelBHIH15
Production Capacity100,pieces/month
Colorsilver
Warranty1,year
Tank Capacity100,L
CondenserAir,cooled
Model NumberBHIH15
Lid OpeningHinges
MaterialStainless,steel
BrandBurhani,Hardware
Power Consumption1,kw
ConditionNew

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 solution—aqueous 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.

Additional Information:
  • Item Code: BHIH15
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine For Fresh Cut Pears

Vacuum Impregnation Machine For Fresh Cut Pears
 
Get Best Quote
Approx. Rs 39,500 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Model Number/NameBHIH13
BrandBurhani Hardware
Power Consumption1 kw
Production Capacity100 pieces/month
Vacuum Degree0.8
Colorsilver
Working Temp.35
Warranty1 year
Working Pressure0.8
Flow Rate3
Motor Power0.5
Tank Capacity100 L
Pressure0.8
Maximum Vacuum10^8
Fan Power1
Voltage230V
Diameter100
CondenserAir cooled
Frequency50 Hz
Model NumberBHIH13
Lid OpeningHinges
Air Consumption5
Weight100
Tank Size100
Dimension100 X 100
MaterialStainless steel
ConditionNew

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. D’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% α-tocopherol from 3 different sources: α-tocopherol-acetate (VEacetate), free α-tocopherol (V-OH), or water-soluble α-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.

Additional Information:
  • Item Code: BHIH13
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine To Modify Health Promoting Properties Of Apple

Vacuum Impregnation Machine To Modify Health Promoting Properties Of Apple
 
Get Best Quote
Approx. Rs 36,000 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Model Number/NameBHIH03
Production Capacity100 pieces/month
Vacuum Degree0.8
Colorsilver
Working Temp.35
Warranty1 year
Working Pressure0.8
Flow Rate3
Motor Power0.5
Tank Capacity100 L
Pressure0.8
Maximum Vacuum10^8
Fan Power1
Voltage230V
Diameter100
CondenserAir cooled
Frequency50 Hz
Model NumberBHIH03
Lid OpeningHinges
Air Consumption5
Weight100
Tank Size100
Dimension100 X
MaterialStainless steel
Power Consumption1 kw
BrandBurhani Hardware
ConditionNew

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 

Additional Information:
  • Item Code: BHIH03
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Peppers

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Peppers
 
Get Best Quote
Approx. Rs 35,999 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
ModelBHPH27
BrandBurhani Hardware
Production Capacity100 pieces/month
Power Consumption1 kw
Colorsilver
Warranty1 year
Tank Capacity100 L
CondenserAir cooled
Model NumberBHPH27
Lid OpeningHinges
MaterialStainless steel
ConditionNew

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.

Additional Information:
  • Item Code: BHPH27
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Zucchini Plain

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Zucchini Plain
 
Get Best Quote
Approx. Rs 41,999 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Air Consumption5
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionNew
Diameter100
Dimension100 X 100
Fan Power1
Flow Rate3
Frequency50 Hz
Lid OpeningHinges
MaterialStainless steel
Maximum Vacuum10^8
ModelBHPH31
Model NumberBHPH31
Motor Power0.5
Power Consumption1 kw
Pressure0.8
Production Capacity100 pieces/month
Tank Capacity100 L
Tank Size100
Vacuum Degree0.8
Voltage230V
Warranty1 year
Weight100
Working Pressure0.8
Working Temp.35

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 KPATime – 5 minutesLactic Acid Solution (ph3.05) is pumped into vacuum Chamber Deformation Relaxation Phenomenon(DRP)Vacuum Chamber at atmospheric pressureTime – t2 20, 40, 60, 120, 240, 300, 360 and 720 min
Increase of the acidification degree in Zucchini

Additional Information:
  • Item Code: BHPH31
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine To Modify Physico Chemical Properties And Attributes Of Apple Sticks

Vacuum Impregnation Machine To Modify Physico Chemical Properties And Attributes Of Apple Sticks
 
Get Best Quote
Approx. Rs 36,500 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Air Consumption5
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionNew
Diameter100
Dimension100 X 100
Fan Power1
Flow Rate3
Frequency50 Hz
Lid OpeningHinges
MaterialStainless steel
Maximum Vacuum10^8
ModelBHPH05
Model NumberBHPH05
Motor Power0.5
Power Consumption1 kw
Pressure0.8
Production Capacity100 pieces/month
Tank Capacity100 L
Tank Size100
Vacuum Degree0.8
Voltage230V
Warranty1 year
Weight100
Working Pressure0.8
Working Temp.35

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.

Additional Information:
  • Item Code: BHPH05
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 Pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine To Modify Physico Chemical Properties And Sensory Attributes Of Apple

Vacuum Impregnation Machine To Modify Physico Chemical Properties And Sensory Attributes Of Apple
 
Get Best Quote
Approx. Rs 36,000 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Air Consumption5
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionNew
Diameter100
Dimension100 X 100
Fan Power1
Flow Rate3
Frequency50 Hz
Lid OpeningHinges
MaterialStainless steel
Maximum Vacuum10^8
ModelBHPH03
Model NumberBHPH03
Motor Power0.5
Power Consumption1 kw
Pressure0.8
Production Capacity100 pieces/month
Tank Capacity100 L
Tank Size100
Vacuum Degree0.8
Voltage230V
Warranty1 year
Weight100
Working Pressure0.8
Working Temp.35

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 samples cv. Granny Smith (cylindrical samples (8 cm height and 2 cm diameter)) Hydrodynamic Mechanism (HDM) Vacuum Chamber at – 50 KPA Time – 10 minutes sucrose isotonic solution Deformation Relaxation Phenomenon(DRP) Vacuum Chamber at atmospheric pressure Time – t2= 20 min increase of thermal conductivity.

Additional Information:
  • Item Code: BHPH03
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing with Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine To Modify Physico Properties And Sensory Attributes Of Apple(1cm Thick)

Vacuum Impregnation Machine To Modify Physico Properties And Sensory Attributes Of Apple(1cm Thick)
 
Get Best Quote
Approx. Rs 35,500 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Air Consumption5
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionNew
Diameter100
Dimension100 X 100
Fan Power1
Flow Rate3
Frequency50 Hz
Lid OpeningHinges
MaterialStainless steel
Maximum Vacuum10^8
ModelBHPH02
Model NumberBHPH02
Motor Power0.5
Power Consumption1 kw
Pressure0.8
Production Capacity100 pieces/month
Tank Capacity100 L
Tank Size100
Vacuum Degree0.8
Voltage230V
Warranty1 year
Weight100
Working Pressure0.8
Working Temp.35

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.

Additional Information:
  • Item Code: BHPH02
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 piece/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigatilon
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine For Apple CV. Jonago

Vacuum Impregnation Machine For Apple CV. Jonago
 
Get Best Quote
Approx. Rs 35,000 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Air Consumption5
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionNew
Diameter100
Dimension100 X 100
Fan Power1
Flow Rate3
Frequency50 Hz
Lid OpeningHinges
MaterialStainless steel
Maximum Vacuum10^8
ModelBHPH01
Model NumberBHPH01
Motor Power0.5
Power Consumption1 kw
Pressure0.8
Production Capacity100 pieces/month
Tank Capacity100 L
Tank Size100
Vacuum Degree0.8
Voltage230V
Warranty1 year
Weight100
Working Pressure0.8
Working Temp.35

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 kPaTime 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.

Additional Information:
  • Item Code: BHPH01
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine To Modify Chemical Properties And Sensory Attributes Of Apple Samples Cv

Vacuum Impregnation Machine To Modify Chemical Properties And Sensory Attributes Of Apple Samples Cv
 
Get Best Quote
Approx. Rs 36,000 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Air Consumption5
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionNew
Diameter100
Dimension100 X 100
Fan Power1
Flow Rate3
Frequency50 Hz
Lid OpeningHinges
MaterialStainless steel
Maximum Vacuum10^8
ModelBHPH04
Model NumberBHPH04
Motor Power0.5
Power Consumption1 kw
Pressure0.8
Production Capacity100 pieces/month
Tank Capacity100 L
Tank Size100
Vacuum Degree0.8
Voltage230V
Warranty1 year
Weight100
Working Pressure0.8
Working Temp.35

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.

Additional Information:
  • Item Code: BHPH04
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine To Change Properties And Sensory Attributes Of Apples Cv.granny

Vacuum Impregnation Machine To Change Properties And Sensory Attributes Of Apples Cv.granny
 
Get Best Quote
Approx. Rs 37,000 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Air Consumption5
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionNew
Diameter100
Dimension100 X 100
Fan Power1
Flow Rate3
Frequency50 Hz
Lid OpeningHinges
MaterialStainless steel
Maximum Vacuum10^8
ModelBHPH06
Model NumberBHPH06
Motor Power0.5
Power Consumption1 kw
Pressure0.8
Production Capacity100 pieces/month
Tank Capacity100 L
Tank Size100
Vacuum Degree0.8
Voltage230V
Warranty1 year
Weight100
Working Pressure0.8
Working Temp.35

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.
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine For Promoting Properties Of Apples Cv. Granny Smith (disk Sample)

Vacuum Impregnation Machine For Promoting Properties Of Apples Cv. Granny Smith (disk Sample)
 
Get Best Quote
Approx. Rs 40,500 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
BrandBurhani Hardware
Frequency (Hz)50 Hz
Voltage (V)230V
Weight (kg)100
MaterialStainless steel, Stainless Steel
Production Capacity100 pieces/month
Power Consumption1 kw
Vacuum Degree (Mpa)0.8
Working Temp. (deg. Celsius)35
Warranty1 year
Working Pressure (kg per sq. cm)0.8
Flow Rate (L per hr.)3
Motor Power (hp)0.5
Tank Capacity100 L
Pressure (Mpa)0.8
Maximum Vacuum (torr)10^8
Fan Power (kW)1
Diameter (m)100
CondenserAir cooled
ConditionNew
Model NumberBHIH16
Lid OpeningHinges
Air Consumption (cube m per hr.)5
Tank Size (cm)100
Dimension (cm)100 X 100
ModelBHIH16
Colorsilver,Silver

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 KPATime 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.

Additional Information:
  • Item Code: BHIH16
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Apples(cultivar)

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Apples(cultivar)
 
Get Best Quote
Approx. Rs 38,900 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Air Consumption5
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionNew
Diameter100
Dimension100 X 100
Fan Power1
Flow Rate3
Frequency50 Hz
Lid OpeningHinges
MaterialStainless steel
Maximum Vacuum10^8
ModelBHPH25
Model NumberBHPH25
Motor Power0.5
Power Consumption1 kw
Pressure0.8
Production Capacity100 pieces/month
Tank Capacity100 L
Tank Size100
Vacuum Degree0.8
Voltage230V
Warranty1 year
Weight100
Working Pressure0.8
Working Temp.35

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. 

Additional Information:
  • Item Code: BHPH25
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Olive Fruits

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Olive Fruits
 
Get Best Quote
Approx. Rs 39,880 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Air Consumption5
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionNew
Diameter100
Dimension100 X 100
Fan Power1
Flow Rate3
Frequency50 Hz
Lid OpeningHinges
MaterialStainless steel
Maximum Vacuum10^8
ModelBHPH13
Model NumberBHPH13
Motor Power0.5
Power Consumption1 kw
Pressure0.8
Production Capacity100 pieces/month
Tank Capacity100 L
Tank Size100
Vacuum Degree0.8
Voltage230V
Warranty1 year
Weight100
Working Pressure0.8
Working Temp.35

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.

Additional Information:
  • Item Code: BHPH13
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Litchi Cv. Rose

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Litchi Cv. Rose
 
Get Best Quote
Approx. Rs 39,620 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Air Consumption5
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionNew
Diameter100
Dimension100 X 100
Fan Power1
Flow Rate3
Frequency50 Hz
Lid OpeningHinges
MaterialStainless steel
Maximum Vacuum10^8
ModelBHPH12
Model NumberBHPH12
Motor Power0.5
Power Consumption1 kw
Pressure0.8
Production Capacity100 pieces/month
Tank Capacity100 L
Tank Size100
Vacuum Degree0.8
Voltage230V
Warranty1 year
Weight100
Working Pressure0.8
Working Temp.35

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.

Additional Information:
  • Item Code: BHPH12
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Button Mushrooms

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Button Mushrooms
 
Get Best Quote
Approx. Rs 37,660 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Model Number/NameBHPH08
Production Capacity100 pieces/month
Vacuum Degree0.8
Colorsilver
Working Temp.35
Warranty1 year
Working Pressure0.8
Flow Rate3
Motor Power0.5
Tank Capacity100 L
Pressure0.8
Maximum Vacuum10^8
Fan Power1
Voltage230V
Diameter100
CondenserAir cooled
Frequency50 Hz
Model NumberBHPH08
Lid OpeningHinges
Air Consumption5
Weight100
Tank Size100
Dimension100 X 100
MaterialStainless steel
BrandBurhani Hardware
Power Consumption1 kw
ConditionRefurbished

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.

Additional Information:
  • Item Code: BHPH08
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Eggplant, Carrot

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Eggplant, Carrot
 
Get Best Quote
Approx. Rs 37,780 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
ModelBHPH10
Production Capacity100 pieces/month
Colorsilver
Warranty1 year
Tank Capacity100 L
CondenserAir cooled
Model NumberBHPH10
Lid OpeningHinges
MaterialStainless steel
BrandBurhani Hardware
Power Consumption1 kw
ConditionNew

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.

Additional Information:
  • Item Code: BHPH10
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Strawberries Cv

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Strawberries Cv
 
Get Best Quote
Approx. Rs 38,150 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Model Number/NameBHPH19
Production Capacity100 pieces/month
Vacuum Degree0.8
Colorsilver
Working Temp.35
Warranty1 year
Working Pressure0.8
Flow Rate3
Motor Power0.5
Tank Capacity100 L
Pressure0.8
Maximum Vacuum10^8
Fan Power1
Voltage230V
Diameter100
CondenserAir cooled
Frequency50 Hz
Model NumberBHPH19
Lid OpeningHinges
Air Consumption5
Weight100
Tank Size100
Dimension100 X 100
MaterialStainless steel
BrandBurhani Hardware
Power Consumption1 kw
ConditionNew

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.

Additional Information:
  • Item Code: BHPH19
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine

Vacuum Impregnation Machine
 
Get Best Quote
Approx. Rs 38,430 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
BrandBurhani Hardware
Production Capacity100 pieces/month
Power Consumption1 kw
MaterialStainless steel
Warranty1 year
Tank Capacity100 L
CondenserAir cooled
Model NumberBHPH21
Lid OpeningHinges
Colorsilver
ConditionNew
ModelBHPH21

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. 

Additional Information:
  • Item Code: BHPH21
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine Modify Health Promoting Properties Of Apples Cv Granny Smith Disk-shape

Vacuum Impregnation Machine Modify Health Promoting Properties Of Apples Cv Granny Smith Disk-shape
 
Get Best Quote
Approx. Rs 35,500 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Model Number/NameBHIH06
BrandBurhani Hardware
Production Capacity100 pieces/month
Power Consumption1 kw
Vacuum Degree0.8
Colorsilver
Working Temp.35
Warranty1 year
Working Pressure0.8
Flow Rate3
Motor Power0.5
Tank Capacity100 L
Pressure0.8
Maximum Vacuum10^8
Fan Power1
Voltage230V
Diameter100
CondenserAir cooled
Frequency50 Hz
Model NumberBHIH06
Lid OpeningHinges
Air Consumption5
Weight100
Tank Size100
Dimension100 X 100
MaterialStainless steel
ConditionNew

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, 8–6, 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.  

Additional Information:
  • Item Code: BHIH06
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine

Vacuum Impregnation Machine
 
Get Best Quote
Approx. Rs 40,000 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Model Number/NameBHIH09
Production Capacity100 pieces/month
Vacuum Degree0.8
Colorsilver
Working Temp.35
Warranty1 year
Working Pressure0.8
Flow Rate3
Motor Power0.5
Tank Capacity100 L
Pressure0.8
Maximum Vacuum10^8
Fan Power1
Voltage230V
Diameter100
CondenserAir cooled
Frequency50 Hz
Model NumberBHIH09
Lid OpeningHinges
Air Consumption5
Weight100
Tank Size100
Dimension100 X 100
MaterialStainless steel
Power Consumption1 kw
BrandBurhani Hardware
ConditionRefurbished

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.

Additional Information:
  • Item Code: BHIH09
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 piece/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine

Vacuum Impregnation Machine
 
Get Best Quote
Approx. Rs 36,500 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Model Number/NameBHIH05
Production Capacity100 pieces/month
Vacuum Degree0.8
Colorsilver
Working Temp.35
Warranty1 year
Working Pressure0.8
Flow Rate3
Motor Power0.5
Tank Capacity100 L
Pressure0.8
Maximum Vacuum10^8
Fan Power1
Voltage230V
Diameter100
CondenserAir cooled
Frequency50 Hz
Model NumberBHIH05
Lid OpeningHinges
Air Consumption5
Weight100
Tank Size100
Dimension100 X 100
MaterialStainless steel
BrandBurhani Hardware
Power Consumption1 kw
ConditionNew

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 5–5.2) 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

Additional Information:
  • Item Code: BHIH05
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 Pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing with Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Pineapple

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Pineapple
 
Get Best Quote
Approx. Rs 39,330 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionNew
Lid OpeningHinges
MaterialStainless steel
ModelBHPH17
Model NumberBHPH17
Power Consumption1 kw
Production Capacity100 pieces/month
Tank Capacity100 L
Warranty1 year

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 .

Additional Information:
  • Item Code: BHPH17
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 piece/month
  • Delivery Time: Ready Stoke
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine To Modify Health-Promoting Properties Of 13 Apple Cultivars

Vacuum Impregnation Machine To Modify Health-Promoting Properties Of 13 Apple Cultivars
 
Get Best Quote
Approx. Rs 39,000 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Air Consumption5
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionNew
Diameter100
Dimension100 X 100
Fan Power1
Flow Rate3
Frequency50 Hz
Lid OpeningHinges
MaterialStainless steel
Maximum Vacuum10^8
ModelBHIH17
Model NumberBHIH17
Motor Power0.5
Power Consumption1 kw
Pressure0.8
Production Capacity100 pieces/month
Tank Capacity100 L
Tank Size100
Vacuum Degree0.8
Voltage230V
Warranty1 year
Weight100
Working Pressure0.8
Working Temp.35

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 ChamberHydrodynamic 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 μg/g dry matter.

Additional Information:
  • Item Code: BHIH17
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Eggplants

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Eggplants
 
Get Best Quote
Approx. Rs 36,880 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Air Consumption5
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionNew
Diameter100
Dimension100 X 100
Fan Power1
Flow Rate3
Frequency50 Hz
Lid OpeningHinges
MaterialStainless steel
Maximum Vacuum10^8
ModelBHPH11
Model NumberBHPH11
Motor Power0.5
Power Consumption1 kw
Pressure0.8
Production Capacity100 pieces/month
Tank Capacity100 L
Tank Size100
Vacuum Degree0.8
Voltage230V
Warranty1 year
Weight100
Working Pressure0.8
Working Temp.35

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.

Additional Information:
  • Item Code: BHPH11
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Papayas

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Papayas
 
Get Best Quote
Approx. Rs 38,500 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionNew
Lid OpeningHinges
MaterialStainless steel
ModelBHPH14
Model NumberBHPH14
Power Consumption1 kw
Production Capacity100 pieces/month
Tank Capacity100 L
Warranty1 year

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.

Additional Information:
  • Item Code: BHPH14
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Strawberry Slice

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Strawberry Slice
 
Get Best Quote
Approx. Rs 37,330 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionNew
Lid OpeningHinges
MaterialStainless steel
ModelBHPH20
Model NumberBHPH20
Power Consumption1 kw
Production Capacity100 pieces/month
Tank Capacity100 L
Warranty1 year

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. 

Additional Information:
  • Item Code: BHPH20
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Peaches

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Peaches
 
Get Best Quote
Approx. Rs 37,660 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionNew
Lid OpeningHinges
MaterialStainless steel
ModelBHPH15
Model NumberBHPH15
Power Consumption1 kw
Production Capacity100 pieces/month
Tank Capacity100 L
Warranty1 year

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. 

Additional Information:
  • Item Code: BHPH15
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 piece/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Pear

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Pear
 
Get Best Quote
Approx. Rs 37,890 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionNew
Lid OpeningHinges
MaterialStainless steel
ModelBHPH16
Model NumberBHPH16
Power Consumption1 kw
Production Capacity100 pieces/month
Tank Capacity100 L
Warranty1 year

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.

Additional Information:
  • Item Code: BHPH16
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine To Modify Health-promoting Properties Of Green Apples Cv. Orin Cubes

Vacuum Impregnation Machine To Modify Health-promoting Properties Of Green Apples Cv. Orin Cubes
 
Get Best Quote
Approx. Rs 38,900 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Air Consumption5
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionNew
Diameter100
Dimension100 X 100
Fan Power1
Flow Rate3
Frequency50 Hz
Lid OpeningHinges
MaterialStainless steel
Maximum Vacuum10^8
ModelBHIH18
Model NumberBHIH18
Motor Power0.5
Power Consumption1 kw
Pressure0.8
Production Capacity100 pieces/month
Tank Capacity100 L
Tank Size100
Vacuum Degree0.8
Voltage230V
Warranty1 year
Weight100
Working Pressure0.8
Working Temp.35

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 KPATime 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 (47.4°–47.8° 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, 77–80 kPa vacuum pressure and 38–45 min vacuum time.

Additional Information:
  • Item Code: BHIH18
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine

Vacuum Impregnation Machine
 
Get Best Quote
Approx. Rs 37,000 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
ModelBHIH07
Production Capacity100 pieces/month
Colorsilver
Warranty1 year
Tank Capacity100 L
CondenserAir cooled
Model NumberBHIH07
Lid OpeningHinges
MaterialStainless steel
BrandBurhani Hardware
Power Consumption1 kw
ConditionNew

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

Additional Information:
  • Item Code: BHIH07
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 piece/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine

Vacuum Impregnation Machine
 
Get Best Quote
Approx. Rs 38,000 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
ModelBHIH04
Production Capacity100 pieces/month
Colorsilver
Warranty1 year
Tank Capacity100 L
CondenserAir cooled
Model NumberBHIH04
Lid OpeningHinges
MaterialStainless steel
BrandBurhani Hardware
Power Consumption1 kw
ConditionNew

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

Additional Information:
  • Item Code: BHIH04
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine Physico Chemical Properties And Sensory Attributes Of Apples Stark.

Vacuum Impregnation Machine Physico Chemical Properties And Sensory Attributes Of Apples Stark.
 
Get Best Quote
Approx. Rs 37,500 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
Air Consumption5
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionNew
Diameter100
Dimension100 X 100
Fan Power1
Flow Rate3
Frequency50 Hz
Lid OpeningHinges
MaterialStainless steel
Maximum Vacuum10^8
ModelBHPH07
Model NumberBHPH07
Motor Power0.5
Power Consumption1 kw
Pressure0.8
Production Capacity100 pieces/month
Tank Capacity100 L
Tank Size100
Vacuum Degree0.8
Voltage230V
Warranty1 year
Weight100
Working Pressure0.8
Working Temp.35

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. 

Additional Information:
  • Item Code: BHPH07
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Carrots

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Carrots
 
Get Best Quote
Approx. Rs 38,770 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
BrandBurhani Hardware
Colorsilver
CondenserAir cooled
ConditionRefurbished
Lid OpeningHinges
MaterialStainless steel
ModelBHPH09
Model NumberBHPH09
Power Consumption1 kw
Production Capacity100 pieces/month
Tank Capacity100 L
Warranty1 year

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.

Additional Information:
  • Item Code: BHPH09
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 pieces/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Get CALLBACK

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Blueberries

Vacuum Impregnation Machine- Physico Chemical Properties And Sensory Attributes Of Blueberries
 
Get Best Quote
Approx. Rs 37,850 / PieceGet Latest Price

Product Details:
Minimum Order Quantity1 Piece
BrandBurhani Hardware
Production Capacity100 pieces/month
Power Consumption1 kw
Colorsilver
MaterialStainless steel
Warranty1 year
Tank Capacity100 L
CondenserAir cooled
ConditionNew
Model NumberBHPH18
Lid OpeningHinges
ModelBHPH18

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 .

Additional Information:
  • Item Code: BHPH18
  • Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),D/P,D/A,Other
  • Port of Dispatch: JNPT Mumbai
  • Production Capacity: 100 piece/month
  • Delivery Time: Ready Stock
  • Packaging Details: Wooden Packing With Fumigation
Yes! I am Interested
View PDF
Explore More Products
X
Find Us Huzaifa Ujjainwala (Partner) Plot No. 110, Parrys, Chennai - 600002, Tamil Nadu, India
SEND SMS
SEND E-MAIL
Share Us: