EFFECT OF THE TREATMENT OF IMPREGNATING TO VACUUM IN THE BREATHING OF MINIMALLY PROCESSED FRUITS (apple, strawberry, peach and watermelon)

There has been an outstanding growth in the consumption of barely processed food (BPF) in developed countries, particularly packed fruit and vegetables. The most common treatments for BPF are peeling, cutting, and sometimes enriching with nutritional components or products that ease processes such a...

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Autor principal:	Germán A. GIRALDO G.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	breathing index vacuum impregnation fruits barely-processed gas chromatography. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/38b2a6c4589949c6a46296c40e934fd2
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spelling	oai:doaj.org-article:38b2a6c4589949c6a46296c40e934fd22021-11-19T04:22:09ZEFFECT OF THE TREATMENT OF IMPREGNATING TO VACUUM IN THE BREATHING OF MINIMALLY PROCESSED FRUITS (apple, strawberry, peach and watermelon)0121-40042145-2660https://doaj.org/article/38b2a6c4589949c6a46296c40e934fd22009-02-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/537https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660There has been an outstanding growth in the consumption of barely processed food (BPF) in developed countries, particularly packed fruit and vegetables. The most common treatments for BPF are peeling, cutting, and sometimes enriching with nutritional components or products that ease processes such as breathing, which is a key factor in reducing the lifetime of both raw and barely processed vegetables. Gas concentration in the atmosphere, temperature, and other variables can affect the breathing process. Vacuum impregnation is one of the techniques that can be used in barely processed fruits in order to reduce O2 levels and in this fashion to incorporate anti-oxidants, preservatives, saccharine, acid, and other components in their structure. This is possible due to the porous skin that fruits have, which also makes possible small changes in fruit composition and thus to slow down the decaying rate that they may experience. The breathing index, influenced by vacuum impregnation using isotonic solutions in fruits, is regarded as a technological procedure that favors average life of fruits. This study analyzed the change of CO2 in samples of apple, strawberry, peach, and watermelon both not treated and treated with vacuum impregnation using isotonic solutions at 5 -10 ºC. In order to take gas samples, the experiment was carried out in a hermetic container connected to an automatic sampling system in a gas chromatograph. Samples were taken each 5 minutes during 2 hours, which was the estimated period for reaching atmosphere equilibrium. Results showed that vacuum impregnation reduces the breathing index in barely processed fruits up to 50%, depending on the kind of fruit that is being handled. Germán A. GIRALDO G.Universidad de Antioquiaarticlebreathing indexvacuum impregnationfruitsbarely-processedgas chromatography.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 13, Iss 2 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	breathing index vacuum impregnation fruits barely-processed gas chromatography. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	breathing index vacuum impregnation fruits barely-processed gas chromatography. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Germán A. GIRALDO G. EFFECT OF THE TREATMENT OF IMPREGNATING TO VACUUM IN THE BREATHING OF MINIMALLY PROCESSED FRUITS (apple, strawberry, peach and watermelon)
description	There has been an outstanding growth in the consumption of barely processed food (BPF) in developed countries, particularly packed fruit and vegetables. The most common treatments for BPF are peeling, cutting, and sometimes enriching with nutritional components or products that ease processes such as breathing, which is a key factor in reducing the lifetime of both raw and barely processed vegetables. Gas concentration in the atmosphere, temperature, and other variables can affect the breathing process. Vacuum impregnation is one of the techniques that can be used in barely processed fruits in order to reduce O2 levels and in this fashion to incorporate anti-oxidants, preservatives, saccharine, acid, and other components in their structure. This is possible due to the porous skin that fruits have, which also makes possible small changes in fruit composition and thus to slow down the decaying rate that they may experience. The breathing index, influenced by vacuum impregnation using isotonic solutions in fruits, is regarded as a technological procedure that favors average life of fruits. This study analyzed the change of CO2 in samples of apple, strawberry, peach, and watermelon both not treated and treated with vacuum impregnation using isotonic solutions at 5 -10 ºC. In order to take gas samples, the experiment was carried out in a hermetic container connected to an automatic sampling system in a gas chromatograph. Samples were taken each 5 minutes during 2 hours, which was the estimated period for reaching atmosphere equilibrium. Results showed that vacuum impregnation reduces the breathing index in barely processed fruits up to 50%, depending on the kind of fruit that is being handled.
format	article
author	Germán A. GIRALDO G.
author_facet	Germán A. GIRALDO G.
author_sort	Germán A. GIRALDO G.
title	EFFECT OF THE TREATMENT OF IMPREGNATING TO VACUUM IN THE BREATHING OF MINIMALLY PROCESSED FRUITS (apple, strawberry, peach and watermelon)
title_short	EFFECT OF THE TREATMENT OF IMPREGNATING TO VACUUM IN THE BREATHING OF MINIMALLY PROCESSED FRUITS (apple, strawberry, peach and watermelon)
title_full	EFFECT OF THE TREATMENT OF IMPREGNATING TO VACUUM IN THE BREATHING OF MINIMALLY PROCESSED FRUITS (apple, strawberry, peach and watermelon)
title_fullStr	EFFECT OF THE TREATMENT OF IMPREGNATING TO VACUUM IN THE BREATHING OF MINIMALLY PROCESSED FRUITS (apple, strawberry, peach and watermelon)
title_full_unstemmed	EFFECT OF THE TREATMENT OF IMPREGNATING TO VACUUM IN THE BREATHING OF MINIMALLY PROCESSED FRUITS (apple, strawberry, peach and watermelon)
title_sort	effect of the treatment of impregnating to vacuum in the breathing of minimally processed fruits (apple, strawberry, peach and watermelon)
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/38b2a6c4589949c6a46296c40e934fd2
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EFFECT OF THE TREATMENT OF IMPREGNATING TO VACUUM IN THE BREATHING OF MINIMALLY PROCESSED FRUITS (apple, strawberry, peach and watermelon)

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