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Dehydrated Blueberries by the Continuous Explosion‐Puffing Process
Author(s) -
SULLIVAN J. F.,
CRAIG J. C.,
DEKAZOS E. D.,
LEIBY S. M.,
KONSTANCE R. P.
Publication year - 1982
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.1365-2621.1982.tb10100.x
Subject(s) - dehydration , chemistry , moisture , water content , food science , process (computing) , biochemistry , geotechnical engineering , computer science , engineering , operating system , organic chemistry
A blueberry dehydration process which includes the unique continuous explosion‐puffing system (CEPS) is described. A drying study including alternate drying pretreatments failed to increase the dehydration rate. It was found that care during processing was necessary to prevent rupture of the berries as rupture caused bleeding during drying which reduced the drying rate. Optimum operating conditions for CEPS were established for blueberries. Measurements of dried blueberry properties such as bulk density, color, rehydration, and disintegration were used to determine optimum operating conditions for pressure (103 kPa), temperature (190°C), and feed moisture (18.5%) for CEPS.