A vacuum chamber can be used to infuse a liquid into food. By creating the vacuum, the pore space of food that is occupied by air, gets saturated with the liquid.
This instructable is a variant on the set-up presented by Noahw. Please look here (http://www.instructables.com/id/Vacuum_Infused_Fruit_Cocktails) for some more information and an excellent video.
The main pupose however is different: infusing chunks of fruit with a water-sugar solution so they can be mixed in ice cream. The infused solution will partially act as a kind of anti-freeze resulting in fairly soft chunks of fresh fruit at low temperatures (freeze point depression, see also section 5 and 6).
It has taken a while, but here's my first recipe: Sugar infused Apple-Cinnamon icecream