Carrot Dehydration—Optimization Process Studies on the Explosion‐Puffing Process

@article{Sullivan1981CarrotDP,
  title={Carrot Dehydration—Optimization Process Studies on the Explosion‐Puffing Process},
  author={John F. Sullivan and Richard P. Konstance and E. S. Della Monica and W. K. Heiland and James C. Craig},
  journal={Journal of Food Science},
  year={1981},
  volume={46},
  pages={1537-1542}
}
A carrot dehydration process that includes the unique continuous explosion-puffing system (CEPS) is described. A drying study included moisture distribution throughout a two-stage pilot scale dryer as well as bed temperature during first stage drying. Shrinkage losses of carrots by two dehydration methods were investigated, and volume differences were obtained. Measurements of dried carrot properties such as bulk density, color, nonenzymatic browning, rehydration, and disintegration were used… Expand
15 Citations
Optimization of Carrot Dehydration Process using Response Surface Methodology
The effect of temperature and time in a fluidized bed dryer, the concentration of biopolymcr treatment and blanching time on quality attributes of dehydrated carrots was evaluated by response surfaceExpand
Dehydrated Blueberries by the Continuous Explosion-Puffing Process
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 theExpand
Explosion Puff Drying of Fruits and Vegetables
Explosion puff drying is an alternative drying method that provides textural and sensorial benefits to the product, like in the extrusion technology, and at the same time increases the shelf life ofExpand
Effect of Four Drying Methods on the Quality of Intermediate Moisture Lowbush Blueberries
Lowbush blueberries have been processed by freeze dry, forced air, vacuum oven, and micro-convection methods to a moisture content of 16-25%. The drying effect on the product quality was evaluated.Expand
A review of puffing processes for expansion of biological products
Abstract A research objective to develop a puffing process which would improve the rehydration characteristics of air-dried fruits and vegetables led to a review of puffing processes described in theExpand
Explosion puffing of fruits and vegetables
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 processExpand
Optimization for Dwarf Banana with Microwave Low Temperature Carbon Dioxide Flash Puffing Process by Response Surface Methodology and Factor Analysis
A three factors quadratic regression rotation combination design was adopted to optimize the technical conditions of microwave low temperature carbon dioxide flash puffing (MLTCDFP) process for dwarfExpand
Effects of Instant Pressure Drop Puffing with Super‐Heated Vapor on the Physical Properties of Granny Smith Apple Chips
A central composite rotatable design of three factors was used to optimize instant pressure drop puffing with super-heated vapor (IPDPSV) for Granny Smith apple slices. The physical properties of theExpand
DEHYDRATION OF FRUITS AND VEGETABLES - RECENT DEVELOPMENTS IN PRINCIPLES AND TECHNIQUES
ABSTRACT Advances in dehydration techniques and development of novel drying methods have in recentyears enabled the preparation of a wide range of dehydrated products and convenience foods fromExpand
A Review on Explosion Puffing Technology for Fruits and Vegetables
Explosion puffing is a new technology used for controlling the texture of fruits and vegetables, which has attracted attention from academia and industry in recent years. It has broad prospects, andExpand
...
1
2
...

References

SHOWING 1-6 OF 6 REFERENCES
CONTINUOUS EXPLOSION‐PUFFING OF POTATOES
Scientists at Eastern Regional Research Center have successfully continuously explosion-puffed potatoes for dehydration. By using a newly designed and fabricated puffing unit, they demonstrated thatExpand
CONTINUOUS EXPLOSION‐PUFFING OF APPLES
The explosion-puffing process produces excellent dehydrated apple products that can be used as crisp snacks, instant applesauce, and ingredients for pies, tarts, and cobblers. To make these productsExpand
Nutrient losses during drying and storage of dehydrated foods
The loss of nutrients during processing and storage of foods is an important quality aspect that must be considered by the processor. With respect to dehydration, problems exist in interpreting orExpand
Assessment of nutritive value, quality, and stability of cruciferous vegetables during storage and subsequent to processing
Today the world is confronted with the need for additional food sources which should be easily available, cheap in cost, and high in nutritive value. This article is focused on these interests andExpand