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E. E. Katz and T. P. Labuza, “Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Products,” Journal of Food Science, Vol. 46, No. 2, 1981, pp. 403-409.

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.