Edible coating based on sodium alginate solution was applied to fresh-cut cantaloupe melon by dipping and vacuum impregnation coating methods. One aim of this work is to produce more technical information concerning these conventional and novel coating processes. For this purpose, the effect of various coating parameters (dipping time, draining time, time length of the vacuum period, vacuum pressure, atmospheric restoration time) with several levels on physical quality parameters (percentage of weight gain, color, and texture) of noncoated and coated samples were determined in order to define adequate coating process parameters to achieve a successful coating application. Additionally, the effects of dipping and vacuum impregnation processes were compared. Both processes improved the firmness of the melon pieces. However, vacuum impregnation application had higher firmness and weight gain results, and had significant effect (P < 0.05) on color (lower luminosity, higher redness, yellowness, and chroma values). Experimental results affirm that vacuum impregnation method can be used successively to improve mechanical and structural properties of food products. PRACTICAL APPLICATION Type of edible coating technique and the parameters used significantly affect the physical quality characteristics of coated food products. The work presented produced more technical information concerning dipping and vacuum impregnation coating techniques, along with evaluating the effects of various coating parameters with several levels. The results revealed that vacuum impregnation technique is a successful coating method; however the effects should be carefully assessed for each product.

中文翻译：

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海藻酸盐基涂层浸渍和真空浸渍涂层技术对哈密瓜物理质量参数的影响

采用浸涂法和真空浸渍法将海藻酸钠溶液的食用涂料涂敷在鲜切哈密瓜上。这项工作的一个目的是提供有关这些传统和新型涂层工艺的更多技术信息。为此，不同涂层参数（浸渍时间、排水时间、真空时间长度、真空压力、大气恢复时间）对物理质量参数（增重百分比、颜色和质地）的影响确定未涂层和涂层样品，以确定适当的涂层工艺参数，以实现成功的涂层应用。此外，还比较了浸渍和真空浸渍工艺的效果。这两种工艺都提高了甜瓜片的硬度。然而，真空浸渍应用具有更高的硬度和增重结果，并且对颜色有显着影响（P < 0.05）（较低的亮度，较高的红度、黄度和色度值）。实验结果证实，真空浸渍法可连续用于改善食品的机械和结构性能。实际应用 可食用涂层技术的类型和使用的参数显着影响涂层食品的物理质量特性。所展示的工作产生了更多关于浸渍和真空浸渍涂层技术的技术信息，并评估了多个级别的各种涂层参数的影响。结果表明，真空浸渍技术是一种成功的镀膜方法；