Impregnation and drying to develop a melon snack enriched in calcium.

Melon fortification with calcium by impregnation techniques using a vacuum and/or ultrasound and drying were combined to obtain a snack product. For the impregnation step, samples were immersed in a 2 g 100 mL calcium chloride solution at 25 °C. The samples were dried at 60 °C and an air velocity of 2 m s.