Vacuum impregnating

One concern in conventional processing is the achievement of uniform reagent appUcation and uniform cross-linking (18). An area in which adequate treatment of aU fibers is necessary is in flame-retardant finishing. One means of obtaining thorough treatment has been the use of vacuum impregnation, in which the fabric is first passed over a vacuum slot to remove air from the fabric interstices, foUowed by exposure to the phosphoms flame-retardant solution in the precondensate ammonia system (19). 

Note For molors thal are insulated other than by vacuum impregnation, it is recommended to rewind a damaged. stator with class F insulation, even if the original insulation was E or B. This... 

This is w hen the stator or the wound rotor is first w ound w ith resin-poor formed coils, and then vacuum impregnated, as a whole mass and cured. 

Another option to overcome the nutritional losses is to use the preserving treatment in fresh-cut fruits to increase the nutritional content by the use of edible coatings and vacuum impregnation. 

Jeon M and Zhao Y. 2005. Honey in combination with vacuum impregnation to prevent enzymatic browning of fresh-cut apples. Int J Food Sci Nutr 56(3) 165—176. 

PHYSICAL-CHEMICAL PROPERTIES AND VACUUM IMPREGNATION RESPONSE OF FRUITS AND VEGETABLES... 

Chafer, M., Ortola, M.D., Chiralt, A., and Fito, P. 2001a. Orange peel products obtained by osmotic dehydration. In Osmotic Dehydration and Vacuum Impregnation Applications in Food Industries (P. Fito, P.A. Chiralt, J.M. Barat, W.E.L. Spiess, and D. Beshnilian, eds), pp. 93-106. Technomic Publishing, Lancaster, PA. 

Chafer, M., Gonzalez-Martinez, C., Chiralt, A., and Fito, P. 2003. Microstructure and vacuum impregnation response of citrus peels. Food Res. Int. 36, 35-41. 

Chiralt, A., Fito, P., Andres, A., Barat, J.M., Martinez-Monzo, J., and Martinez-Navarrete, N. 1999. Vacuum impregnation A tool in minimally processing of foods. In Processing of Foods Quality Optimisation and Process Assessment (F.A.R. Oliveira and J.C. Oliveira, eds), pp. 341-356. 

Martin, M.E., Fito, P., Martinez-Navarrete, N., and Chiralt, A. 1999. Combined air-microwave drying of fruit as affected by vacuum impregnation treatments. In Proceedings of the Sixth Conference of Food Engineering (CoFE 99) (G.V. Barbosa-Canovas and S.P. Lombardo, eds), pp. 465-470. AICHE, New York. 

Pavia, M., Trujillo, A.J., Guamis, B., Capellas, M., and Ferragut, V. 1999. Changes in microstruc-tural, textural and color characteristics during ripening of Machego type cheese salted by brine vacuum impregnation. Int. Dairy J. 9, 91-98. 

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