What You Need to Know
By lowering the ambient pressure to 10–20 mm Hg, the boiling point of aromatic solvents (e.g., terpenes, phenolics) drops, allowing them to vaporize at 4–25 °C and diffuse rapidly into the aqueous phase. The increased solubility and mass transfer rate up to threefold compared to atmospheric conditions result in a more uniform and intense flavor profile while preserving protein structure.
The Science
Primary Reaction
Mass transfer of volatile aromatics into food matrix under reduced pressure