Effect of Moisture Content on the Expansion Volume of Popped Amaranth Seeds by Hot Air and Superheated Steam Using a Fluidized Bed System

@article{Konishi2004EffectOM,
  title={Effect of Moisture Content on the Expansion Volume of Popped Amaranth Seeds by Hot Air and Superheated Steam Using a Fluidized Bed System},
  author={Yotaro Konishi and Hiroyuki Iyota and Kaori Yoshida and Junko Moritani and Tamotsu Inoue and Nobuya Nishimura and Tomohiro Nomura},
  journal={Bioscience, Biotechnology, and Biochemistry},
  year={2004},
  volume={68},
  pages={2186 - 2189}
}
The effect of the initial moisture content (X0) of amaranth seeds on expansion volume after popping was examined in hot air and superheated steam (SHS), using a fluidized bed system (FBS). The moisturized seeds were prepared under various vapor pressures due to various saturated salt solutions. In hot air, the maximum expansion volume was shown by seeds having X0 of 0.16 at 260 °C for 15 sec, reaching 8.7-fold of the pre-popped seeds. Heating by SHS decreased the volume slightly. Thus, popping… 
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18 Citations
Background Citations
3
Methods Citations
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Results Citations
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18 Citations

Citation Type

Citation Type

Hot air expansion of potato starch pellets with different water contents and salt concentrations
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TLDR
SHS (250 °C for 120 min) drying has a potential industrial value to replace the hot air drying method to prevent the excessive quality deterioration of meat products during drying.
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The objective of this work was to evaluate the influence of moisture content, storage temperature, and moment of hydration of amaranth (Amaranthus cruentus L.) grains on their expansion capacity, as…
Analyzing the Characteristics of Roasting Process for Chinese Rice Wine by Fluidized Bed Using Superheated Steam
Roasting with superheated steam as the medium are used to obtain gelatinized rice for “green” Chinese wine brewing. The microstructure, pasting properties and starch crystal of rice are determined.…
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The roasting of rice using superheated steam for brewing Chinese rice wine, saves energy and reduces environmental pollution. Three types of rice were adopted for studying rice gelatinization. The…
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Extraction of squalene, a potent natural antioxidant, from puffed A. hypochondriacus seeds was performed by supercritical fluid extraction (SCFE); besides, to have a blank for comparison, extraction…
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TLDR
It has been found that SHS treatment for 70 seconds followed by catalytic IR heat treatment for70 seconds was able to reduce 5.73 +/- 0.11 log CFU/g Salmonella population, and no survivors were found in the enrichment medium.
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