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Explosion Puffing of Fruits and Vegetables
Author(s) -
KOZEMPEL M.F.,
SULLIVAN J.F.,
CRAIG J.C.,
KONSTANCE R.P.
Publication year - 1989
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.1365-2621.1989.tb04708.x
Subject(s) - food science , yield (engineering) , chemistry , horticulture , biology , materials science , metallurgy
Explosion puffing is a processing system which facilitates hot air drying of fruits and vegetables. Explosion puffed foods are easily rehydrated and have excellent sensory properties. The process costs are similar to the cost of conventional hot air drying. Previous publications have reported the results relevant to carrots, potatoes, apples, and blueberries. Sufficient research has been done on other fruits and vegetables to establish that they, too, can be satisfactorily explosion puffed and dried to yield a good product. The processing conditions for explosion puffing of mushrooms, celery, onions, peppers, rutabagas, beets, yams, pears, pineapples, strawberries, and cranberries are presented.