Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs

Abstract

The aim of the study was to obtain and describe crispy snacks purely made of cheese (also referred to as ‘pure’ cheese snacks) using microwave vacuum drying technology. An acid‐set ripened cheese (Harzer cheese) was tested as the raw material. Cutting, hot air drying and microwave vacuum drying were applied in the technology process. This paper investigates the impact of these processes on the physical properties of the puffs; it also includes sensory evaluation of the resulting product. The cheese pieces expanded by ca. 1000% of their original size with a sharp decrease in the bulk density of the puffed samples. Water activity, hardness and brittleness of the cheese puffs were 0.35, 1511.17 g and 3.20 mm, respectively. The CIE LAB coordinates (in spin position), L*, a* and b*, were 82.81, 1.51 and 20.54, respectively. This paper shows that a new form of dairy product can be produced using microwave technology.

Some physicochemical, textural properties and acrylamide contents of chips produced from the teleme of white cheese

“…2021; 10(2), 606-614 S. Uğur, B Şimşek 5 months [8]. Also in the study carried out by Chudy et al [11] hardness value of puff snacks produced after the application of hot air drying (44±5°C, until production of 72±5% dry matter) and vacuum microwave drying processes on sliced plain Harzer cheese (acid-set ripened) was found in the range of 2.84-6.82 N, in the 0-120 minutes, and the hardness value of Turkish white cheese chips (0.45-1.08 N) was found to be lower than the puff snacks. When the brittleness values of Turkish white cheese chips are examined, the highest brittleness value was determined on the 1 st day plain (CNA) sample (31.93 mm) and the lowest brittleness value was determined onthe 30 th day sucrose added (CSU) sample (26.07 mm).…”

“…Turkish white cheese chips samples also showed that CSU sample was harder but less brittle than the stevia added (CST) sample. In the study carried out by Chudy et al [11] brittleness value of puff snacks produced after the application of hot air drying (at 44±5 °C, until production of 72±5% dry matter) and vacuum microwave drying processes on sliced plain Harzer cheese (acid-set ripened) was found in the range of 3.20-10 mm, in the 0 -120 minutes. Brittleness results of Turkish white cheese chips were found over the findings of Chudy et al [11].…”

“…In other research, puffed snacks were obtained from slicing ripened Harzer cheese. They were produced by hot air application (at 44±5 °C until 72±5% dry matter) in vacuum microwave dryer [11]. Liu et al [12] were studied on textural and microstructural properties of microwave-puffed cheese chips.…”

Drying Kinetics of Reduced Fat White Cheese Dried by Different Methods

“…In another study, cheese was dried with hot air (43 and 52 ℃, 1.2 m/s air velocity), microwave (350, 500, 650, 750 and 850 W) and freeze-drying (6, 12 and 24 hours) methods and microwave drying were found to be the most effective method considering the drying rate of water from the cheese (Pinho et al, 2017). Chudy et al (2019) also used hot air and microwave vacuum drying methods as a combination to dry Harzer cheese. The dried cheese with a porous structure was obtained using pre-drying of the cheese in the tray drier at 44°C till a dry matter content of 72 %, then, using microwave vacuum drying at 1000 W microwave power, 30 kPa pressure, and 80 °C.…”

Effect of ultrasonic treatment on the quality of puffed cowhide

“…To solve these problems, new technical guidance must be introduced. In most studies, puffed foods are produced primarily through frying, extrusion, microwave, and airflow (Chudy, Makowska, Piątek, & Krzywdzińska‐Bartkowiak, ). With these methods, the color of the product is dark in occasional instances.…”