Expansion of partially defatted peanuts by a new texturizing process called “Intensification of Vaporization by Decompression to the Vacuum” (IVDV)

Impact of processing parameters on physicochemical properties and biological activities of Qingke (highland hull‐less barley) treated by steam explosion

“…W had a significant negative linear effect with a positive quadratic effect on ER (Figure 1a). When the water content in the particles or steam is too high, it will buffer the structure of the TA B L E 2 Analysis of variance for the regression model and the predicted optimums of each response parameters particles causing, disintegration of the popcorn-like products, and hinder the depression of the SE process (Nader et al, 2017). Nader et al (2017 and Louka et al (2010) found similar results applied to carrots, peanuts, and onions.…”

“…Steam explosion (SE) is a technique in which superheated steam pressure accumulates in a grain with heat and is released instantly, causing the matrix and porous structure to expand (Wang et al., 2017). With the sudden release of pressure, the medium and internal steam release many shock waves that cause the cell walls of the grain to break down and the nutrients inside the cells to be released (Li et al., 2019; Nader, Afif, & Louka, 2017). The technology has been widely used in pulping and processing crop stalks, and some studies applied it to process cereals such as corn, okara, chickpeas, and peanuts (Gong, Huang, et al, 2012; Li et al., 2019; Nader et al., 2017).…”

“…With the sudden release of pressure, the medium and internal steam release many shock waves that cause the cell walls of the grain to break down and the nutrients inside the cells to be released (Li et al., 2019; Nader, Afif, & Louka, 2017). The technology has been widely used in pulping and processing crop stalks, and some studies applied it to process cereals such as corn, okara, chickpeas, and peanuts (Gong, Huang, et al, 2012; Li et al., 2019; Nader et al., 2017). A variety of natural health‐promoting compounds are easily achieved with this method due to the increased potential of the grain to produce active ingredients, enhance the release of dietary fiber, and produce more antioxidant activity (Li et al., 2019; Nader et al., 2017).…”

“…The technology has been widely used in pulping and processing crop stalks, and some studies applied it to process cereals such as corn, okara, chickpeas, and peanuts (Gong, Huang, et al, 2012; Li et al., 2019; Nader et al., 2017). A variety of natural health‐promoting compounds are easily achieved with this method due to the increased potential of the grain to produce active ingredients, enhance the release of dietary fiber, and produce more antioxidant activity (Li et al., 2019; Nader et al., 2017). Moreover, grains processed by SE have characteristics including a special burnt flavor, good brittleness, good nutritional value, and complete appearance, with inexpensive and fast production (Chang & Lin, 2017).…”

A comprehensive look at the effect of processing on peanut (Arachis spp.) texture

“…A study comparing roasting profiles using pulsed infrared radiation and conventional roasting providing the same final color has also been published, but the finished product moisture content was not controlled. Further, some studies have focused in depth on the impact of a specific thermal process on the texture of peanuts, without considering interactions with the raw material . Finally, research has been done on the impact of storage conditions on peanut texture …”