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. 2020 Nov 17;9(11):1681. doi: 10.3390/foods9111681

Figure 1.

Figure 1

Impregnation kinetics of apple slices with grape juice at three different temperatures, 30 °C (a), 40 °C (b), and 50 °C (c). I: atmospheric pressure and conventional heating; I/OH: atmospheric pressure and ohmic heating; VI: vacuum impregnation and conventional heating; and VI/OH: vacuum impregnation and ohmic heating at 13 V/cm.