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CONTINUOUS EXPLOSION‐PUFFING OF APPLES
Author(s) -
SULLIVAN J. F.,
CRAIG J. C.,
KONSTANCE R. P.,
EGOVILLE M. J.,
ACETO N. C.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07560.x
Subject(s) - orchard , food science , moisture , chemistry , process optimization , water content , pulp and paper industry , mathematics , environmental science , horticulture , biology , geotechnical engineering , organic chemistry , environmental engineering , engineering
ABSTRACT The explosion‐puffing process produces excellent dehydrated apple products that can be used as crisp snacks, instant applesauce, and ingredients for pies, tarts, and cobblers. To make these products more competitive and facilitate commercialization of the process, a continuous explosion‐puffing system (CEPS) has been developed. The CEPS process has been optimized for orchard run Rome Beauty apples. Leaching loss as well as SO 2 absorbance and processing losses were determined. Drying profiles from a continuous belt drier were made. Pressure, temperature, and feed moisture were used as control variables for CEPS optimization studies. Analytical tests for bulk density, rehydration, color differences, percent disintegration, and hydroxymethylfurfural were performed on each sample. From these responses a bias was discovered, necessitating a second study. The second optimization study of these responses produced an optimal region. Any point in this region gives a value of pressure, temperature, and moisture. When these conditions are used for CEPS an excellent apple product results. Orchard run Winesap apples were processed through CEPS at an optimal condition determined for Rome Beauty apples to evaluate varietal differences. While their response was significantly different, the product was acceptable.