Explosion Puffing of Fruits and Vegetables
Michael F. Kozempel, John Sullivan, James C. Craig, R. P. KONSTANCE
Journal of Food Science
Abstract
ABSTRACT 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 process costs are similar to the cost of conventional hot air drying. Previous publications have reported the results relevant to carrots, potatoes, apples, and blueberries. Sufficient research has been done on other fruits and vegetables to establish that they, too, can be satisfactorily explosion puffed and dried to yield a good product. The processing conditions for explosion puffing of mushrooms, celery, onions, peppers, rutabagas, beets, yams, pears, pineapples, strawberries, and cranberries are presented.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
explosion puffing results in easily rehydrated and excellent sensory properties
“Explosion puffed foods are easily rehydrated and have excellent sensory properties.”
explosion puffing facilitates hot air drying of fruits and vegetables
“Explosion puffing is a processing system which facilitates hot air drying of fruits and vegetables.”
explosion puffing has similar costs to conventional hot air drying
“The process costs are similar to the cost of conventional hot air drying.”