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Application of browning inhibitors to cut apple and potato by vacuum and pressure infiltration
- Sapers, G.M., Garzarella, L., Pilizota, V.
- Journal of food science 1990 v.55 no.4 pp. 1049-1053
- apples, potatoes, slicing, pressure, ascorbic acid, calcium chloride, isoascorbic acid, shelf life
- Vacuum and pressure infiltration were investigated as means of applying ascorbate- or erythorbate-based enzymatic browning inhibitors to apple and potato cut surfaces. Apple plugs infiltrated at 34 kPa pressure showed more uniform uptake of treatment solution and less extensive water-logging than plugs vacuum-infiltrated at 169-980 mB. Delicious and Winesap plugs and dice gained 3-7 days of storage life at 4 degrees C when treated by pressure infiltration, compared to dipping. However, infiltrated dice required dewatering by centrifugation or partial dehydration to prevent water-logging. Pressure infiltration at 108 kPa extended the life of potato plugs by 2-4 days, compared to dipping, but was ineffective with potato dice.