Vacuum impregnation of orange fruit in honey syrup

Authors:
Adrian Roşca, Daniela Roşca

Volume 19, Issue 4;
Pages: 451-454;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

The paper presents experimental equipment special made for interdisciplinary research studies concerning the influence of vacuum impregnation process (up to -0,99bar). The aim of this inter-disciplinary research is to study a non-thermic preservation method to obtain a concentrated orange comfiture impregnated in honey syrup, with similar characteristics obtained by using thermic traditional method. The paper presents experimental results to obtain the vacuum impregnation process speed increasing, the fruit quality too, depending on the vacuum values, and the process duration and succession.