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The application of vacuum impregnation (VI) for the production of high quality fresh like apple products has been investigated. Preliminary tests were carried out to select the optimal VI treatment conditions (P: 857–50 mbar; VI time: 10–1000 s). The use of isotonic sorbitol, glucose, fructose, sucrose, trehalose and maltose solutions was then studied to keep quality and improve stability of the VI...
Raw carrots and carrots blanched in water and in 4% trehalose and maltose solutions at 75°C for 3 (A) and 10min (C) and at 90°C for 3 (B) and 10min (D) were frozen and stored at −18°C for eight months. The effects of heating conditions and exogenous added sugars on the mechanical properties and microstructure of the vegetable after blanching and during frozen storage were studied.By scanning electron...
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