naa a22 4500 510727492 CHVBK 20180411082940.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-0994-3 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0994-3 Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants [Elektronische Daten] [A. Derossi, T. De Pilli, C. Severini] The effects of vacuum acidification (VA) and pulsed vacuum acidification (PVA) on pH reduction and their kinetics on carrot and eggplant slices were studied. Both vegetables showed a significant improvement of acidification rate when submitted to VA and PVA in comparison with traditional acidifying-dipping. In particular, carrot slices treated at 1,023.25 and 300mbar showed kinetic constants of "Peleg-type model,” respectively, of 163.11 ± 108.4 and 31.86 ± 11.15min−1 proving a significant increase of initial rate when a vacuum pulse was applied. Nevertheless, a further increase of vacuum did not improve pH reduction due to the low-porosity and the high-rigidity tissues. For eggplants submitted to VA, a fractional decrease of pH of 20% was obtained by applying a pressure of 100mbar for a vacuum time of 3min and a relaxation time of 5min; instead, only a reduction of 3% was obtained at atmospheric pressure. Furthermore, the changes on visual appearance of vegetable tissue were highlighted, showing that the inhomogeneous response of eggplants to the vacuum in different sections of the slices could reduce the consumers' acceptability. Springer Science+Business Media New York, 2012 Vacuum impregnation nationallicence pH reduction nationallicence Visual aspect nationallicence Eggplants nationallicence Carrots nationallicence Derossi A. Department of Science of Agricultural of Food of Environment (SAFE), University of Foggia, Via Napoli, 25, Foggia, Italy aut De Pilli T. Department of Science of Agricultural of Food of Environment (SAFE), University of Foggia, Via Napoli, 25, Foggia, Italy aut Severini C. Department of Science of Agricultural of Food of Environment (SAFE), University of Foggia, Via Napoli, 25, Foggia, Italy aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3217-3226 1935-5130 6:11<3217 2013 6 11947 https://doi.org/10.1007/s11947-012-0994-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0994-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Derossi A. Department of Science of Agricultural of Food of Environment (SAFE), University of Foggia, Via Napoli, 25, Foggia, Italy aut NATIONALLICENCE 700 1- De Pilli T. Department of Science of Agricultural of Food of Environment (SAFE), University of Foggia, Via Napoli, 25, Foggia, Italy aut NATIONALLICENCE 700 1- Severini C. Department of Science of Agricultural of Food of Environment (SAFE), University of Foggia, Via Napoli, 25, Foggia, Italy aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3217-3226 1935-5130 6:11<3217 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer