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H. Mújica-Paz, A. Valdez-Fragoso, A. López-Malo, E. Palou and J. Welti-Chanes, “Impregnation and Osmotic Dehydration of Some Fruits: Effect of the Vacuum Pressure and Syrup Concentration,” Journal of Food Engineering, Vol. 57, No. 4, 2003, pp. 305-314.

has been cited by the following article:

• TITLE: Optimization of Bioactive Fortification in Apple Snacks through Vacuum Impregnation Using Response Surface Methodology

  AUTHORS: H. P. Vasantha Rupasinghe, Ajit P. K. Joshi

  KEYWORDS: Apple Snack, Bioactive Fortification, Response Surface Methodology, Texture, Vacuum Impregnation, Resveratrol

  JOURNAL NAME: Food and Nutrition Sciences, Vol.1 No.2, November 3, 2010

  ABSTRACT: Fortification of apple slices with t-resveratrol glucoside was obtained by vacuum impregnation (VI) of apple slices with a solution containing grape juice using response surface methodology (RSM). Three independent variables of the VI process: vacuum pressure, application time and relaxation time, were coded at five levels in a central composite design. The VI-treated and dried apple slices were analyzed for t-resveratrol glucoside concentration and textural attributes (gradient and linear distance). Multiple response optimization revealed the following optimum VI condi-tions for the bioactive enrichment and improved textural quality of dried apple slices: vacuum pressure of 6 in. of Hg, application time of 10 min, and relaxation time of 22.5 min.