Microwave puffing: Determination of optimal conditions using a coupled multiphase porous media – Large deformation model

Rakesh, V.; Datta, Ashim K.

doi:10.1016/j.jfoodeng.2011.06.031

Cited by 64 publications

(52 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These results indicated that, compared with the AD dried samples, the puffed samples obtained a crispier texture. In general, the hardness of the MV-and VD-EPD dried fruit chips were lower than that of the AD-and IR-EPD dried chips, possibly due to the puffing effects of MV and VD drying (Rakesh and Datta 2011). The FD dried fruit chips showed the lowest hardness among all the samples, indicating that the FD dried fruit chips obtained a relatively soft texture.…”

Section: Texturementioning

confidence: 87%

Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

Zhou

et al. 2015

J Food Sci Technol

View full text Add to dashboard Cite

The effects of hot air drying (AD), freeze drying (FD), infrared drying (IR), microwave drying (MV), vacuum drying (VD) as pre-drying treatments for explosion puff drying (EPD) on qualities of jackfruit chips were studied. The lowest total color differences (ΔE) were found in the FD-, MV-and VD-EPD dried chips. Volume expansion effect (9.2 %) was only observed in the FD-EPD dried chips, which corresponded to its well expanded honeycomb microstructures and high rehydration rate. Compared with AD-, IR-, MV-and VD-EPD, the FD-EPD dried fruit chips exhibited lower hardness and higher crispness, indicative of a crispier texture. FD-EPD dried fruits also obtained high retentions of ascorbic acid, phenolics and carotenoids compared with that of the other puffed products. The results of sensory evaluation suggested that the FD-EPD was a more beneficial combination because it enhanced the overall qualities of jackfruit chips. In conclusion, the FD-EPD could be used as a novel combination drying method for processing valuable and/or high quality fruit chips.

show abstract

Section: Texturementioning

confidence: 87%

Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

Zhou

et al. 2015

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…A thinner sample provides a small degree of volume expansion. [10] When bananas are peeled or cut, enzymes existing in the plant cell are released and oxygen has free access to the plant tissue. In the presence of oxygen, polyphenol oxidase enzymes in the chloroplasts rapidly oxidize phenolic compounds naturally encountered in the fruit tissues to o-quinone.…”

Section: Introductionmentioning

confidence: 99%

Influences of Pretreatments and Drying Process Including Fluidized Bed Puffing on Quality Attributes and Microstructural Changes of Banana Slices

et al. 2014

View full text Add to dashboard Cite

Healthy snacks have received more attention because of their low fat content. Color and texture are important to snack quality. Effects of chemical pretreatment, thickness, blanching, and puffing temperature on quality of banana slices were therefore investigated. Banana slices (2.5 and 3.5 mm thickness) were chemically treated by citric acid and sodium metabisulfite, blanched, and dried at a temperature of 90 C to an intermediate moisture content of 25% db. They were then puffed in a fluidized bed dryer at 160 and 180 C for 2 min and dried again at the same drying temperature as the first drying step. Blanching, puffing temperature, and thickness strongly affected the degree of shrinkage, effective moisture diffusivity, morphology, textural properties such as hardness and crispiness, and color, but the chemical treatment did not affect those qualities. Blanching can improve the product appearance; the color was uniform and shiny throughout the surface and golden yellow. However, the textural attributes of the blanched sample had higher hardness and less crispiness than those of unblanched sample.

show abstract

“…Moreover, unlike most other properties, very little data exists for permeability and no such predictive model is available (Gulati and Datta, 2013). For raw potatoes, range of intrinsic permeability values 10 −15 − 10 −17 m 2 (Datta, 2006;Rakesh and Datta, 2011;Warning et al, 2012). For this work, an intrinsic liquid permeability of 1 × 10 −16 m 2 was used based A c c e p t e d M a n u s c r i p t on above mentioned values.…”

Section: Input Parametersmentioning

confidence: 99%

Microwave drying of spheres: Coupled electromagnetics-multiphase transport modeling with experimentation. Part I: Model development and experimental methodology

Zhu

Gulati

Datta

et al. 2015

Food and Bioproducts Processing

Self Cite

View full text Add to dashboard Cite

Microwave puffing: Determination of optimal conditions using a coupled multiphase porous media – Large deformation model

Cited by 64 publications

References 49 publications

Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

Influences of Pretreatments and Drying Process Including Fluidized Bed Puffing on Quality Attributes and Microstructural Changes of Banana Slices

Microwave drying of spheres: Coupled electromagnetics-multiphase transport modeling with experimentation. Part I: Model development and experimental methodology

Contact Info

Product

Resources

About