Abstract
The vacuum impregnation technique has a key role in mass transfer through the pores of animal or vegetable tissues by using different pressures. Removing the internal liquids and gases trapped in the capillaries by applying vacuum pressure and replacing them with the desired solution after the atmospheric pressure is restored is possible. The technique is aimed to impregnate chemical/organic compounds into the capillary structure of biological tissues by utilizing the empty fractions of foods. Vacuum impregnation is used for various products in the food industry to ease the impregnation of ingredients e.g. salt, binding agents, coating materials, antioxidant or antimicrobial agents, etc. To successfully apply this technique, it is important to know the characteristics of the food and to choose the application parameters appropriately. The processing efficiency and quality of the food to be processed should be considered carefully. Purpose-oriented processes are important in the preparation of materials. Vacuum impregnation has excellent potential for improving the overall quality and increasing the shelf life of meat and fishery products.
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