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As a tool porous matrix formulation,vacuum or high-pressure impregnation of structured foods implies the partial release of gas from pores and its substitution by an external liquid.The effects of the impregnated treatment containing cacao butter-based solutions and CaCl2,vacuum and high-pressure level on the texture of sweet corn,after using vacuum freeze-dried dehydration (VFD),were determined in this study.The effect of the viscosity of vacuum impregnation solution on solute penetration and distribution was also discussed.Vacuum impregnation of a viscous hypotonic solution infused solutes homogeneously into corn,CaCl2 infusion was limited primarily to the superficial zone of corns,while the difference penetration to the inner zone of corns was observed by using high-pressure.