Vacuum Impregnation

About

Vacuum Impregnation (VI) is a food processing technique that enhances the quality and appearance of porous foods by infusing them with various substances under vacuum conditions. This process involves two stages: first, a vacuum environment is created to remove air and moisture from the food's pores, and then atmospheric pressure is restored, allowing an external solution to penetrate the food. The solution can include flavorings, preservatives, or nutrients, which are evenly distributed throughout the food, improving its taste, texture, and nutritional value. VI is widely used in the food industry for fruits, vegetables, and other products. It extends shelf life by incorporating preservatives and improves the structural integrity of foods, reducing waste. The technique is non-thermal, preserving the original texture and flavor of the food. Key benefits include uniform distribution of infused substances, enhanced sensory attributes, and improved nutritional content. While VI offers advantages like reduced processing time and energy, it also involves high costs and complexity. Overall, it is a versatile method for creating high-quality, functional food products.