Vol. 10, Issue 5 (2021)

Author(s):
Sivamma P, Mounika E, Naga Hari Sairam N and Jagannadha Rao PVK

Abstract:
Vacuum is absence of matter. Importance of vacuum is to remove trapped and dissolved gases in the food packaging which prevents the reaction with food constituents, to provide working force in conveying of food grains, to decrease thermal transfer for maintaining coolness/hotness of liquids, to increase the mean free path to a useful dimension which is used in coating of equipment. Vacuum is used in many food processing applications such as packaging, filtration, conveying, cooling, freeze drying, frying, roasting, mixing, distillation, drying and evaporation.