The use of vacuum technology was proposed as a pretreatment in many processings and product applications: post-harvest storage, frozen fruits or vegetables, blanched, canned and osmo-dehydrated products, and so on. The major role of vacuum technology that has been exploited is the modification of food structure in order to improve the strength and firmness of products after a physical treatment for preservation and/or during storage. The main applications are described hereafter depending on various usual post-treatments. To give an overview of the technology, published applications are listed in Table 18.2 including the raw material studied, the functional agent(s) used in the impregnation solution, the operating conditions of the vacuum treatment, as well as the stabilising treatment following the vacuum step and the aimed for final application.
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