Abstract
A method to decrease pH value in pepper slices employing vacuum was studied. The effects of relaxation time (10, 15 and 30 min), vacuum level (200 and 400 mbar) and vacuum application period (2 and 5 min) were evaluated. Results showed that vacuum impregnation (VI) with lactic acid solution increased the acidification degree to a greater extent than processing carried out at atmospheric pressure. In particular, samples treated at 400 and 200 mbar and submitted to a relaxation period of 30 min, showed a reduction in pH ratio (RpH) from 0.929 to 0.894. Otherwise, samples submitted to conventional dipping at atmospheric pressure showed a RpH of 0.968. Vacuum level was found to be the most important variable influencing the variations in total mass and pH. Vacuum impregnation led to an increase in diffusion rate of hydrogen ions into the vegetable tissue due to the increase in contact area between acid solution and cells. Moreover, a direct correlation between pH reduction on the one hand, and vacuum application period and relaxation time on the other, was observed. Results proved that vacuum impregnation process is a useful technique to improve acidification treatments of vegetables.
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