Vacuum impregnation dynamic on celery (Apium graveolens L.) and cucumber (Cucumis sativus L.)

Objective. To evaluate the response to vacuum impregnation (IV) in celery and cucumber, with isotonic NaCl. Materials and methods. Impregnation variables were determined in celery sticks and cucumber slices (3 different positions along their structure), considering, fraction and volumetric deformation in the vacuum stage (X1 and γ1) and atmospheric (X and γ), and the available porosity to the process IV (Ee). Results. Celery and cucumber were not statistically different for effect of the position. In the stages process were obtained for the celery and the cucumber values of X1 (-14.32±2.75 and -5.51±1.76%, γ1 (-0.587±0.69 and -0.079±0.99%), X (13.49±2.32 and 6.72±2.72%), (-1.40±1.042% and -2.33±1.26%) and Ee (15.73±2.31 and 9.35±2.57%), respectively. These results indicated a native liquid output (X1<0) and a slight volumetric contraction of the structures (γ and γ1<0), which was evidenced microstructurally. Conclusions. The dynamics of IV in celery and cucumber, to identify those food matrices, as suitable for the incorporation of components that provide a value added to these products.