Evaluation of the Vacuum Impregnation Technique in Different Geometries of the Cidra Vegetable Matrix with Orange Solution

Abstract

The study of the composition microstructure and properties of the structural food matrix is the main step for the elaboration of new products in this case the matrix engineering uses the technique of vacuum impregnation to introduce into the food matrix solutions that contain components to enrich it allowing the elaboration of functional foods The objective of this research was to evaluate the gain of soluble solids in citron of different geometries through the technique of vacuum impregnation with an orange solution at deg Brix The cidra was prepared in geometric shapes parallelepipeds sheets cylinders cubes and half spheres and the solution was prepared from orange juice with the addition of sucrose up to deg Brix The obtained results showed greater gain of soluble solids in the cylinders plusmn and lower gain in the half spheres plusmn In all the geometries there was a gain of soluble solids however the cylinders were the most suitable structure for the process with the orange solution at deg Brix since it managed to enrich the vegetable matrix with greater effectiveness