Continuous Explosion‐puffing of Apples

Abstract

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 products more competitive and facilitate commercialization of the process, a continuous explosion-puffing system (CEPS) has been developed. The CEPS process has been optimized for orchard run Rome Beauty apples. Leaching loss as well as SO, absorbance and processing losses were determined. Drying profiles from a continuous belt drier were made. Pressure, temperature, and feed moisture were used as control variables for CEPS optimization studies. Analytical tests for bulk density, rehydration, color differences, percent disintegration, and hydroxymethylfurfural were performed on each sample. From these responses a bias was discovered, necessitating a second study. The second optimization study of these responses produced an optimal region. Any point in this region gives a value of pressure, temperature, and moisture. When these conditions are used for CEPS an excellent apple product results. Orchard run Winesap apples were processed through CEPS at an optimal condition determined for Rome Beauty apples to evaluate varietal differences. While their response was significantly different, the product was acceptable.

Effects of Osmotic Treatment and Superheated Steam Puffing Temperature on Drying Characteristics and Texture Properties of Banana Slices

“…The porous structure and thickness of the solid between pores generated by the puffing process strongly affect the properties of the final product, such as bulk density and texture. [4,10] In addition, the puffing process can save drying time [4,11] and provide 40% energy savings compared to conventional hot air dehydration. [11] The puffing or heating medium normally uses the hot air, which is convenient in practice.…”

Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure drop (DIC) process

“…There are several techniques for expansion of foodstuffs, which include the explosion-puffing technique using rotating guns, the continuous explosion-puffing technique (Heiland et al 1977;Sullivan and Craig 1984;Sullivan et al 1982Sullivan et al , 1980, the high-temperature fluidized bed (Chandrasekhar and Chattopadhyay 1989;Kim and Toledo 1987;Torreggiani and Toledo 1990), and others using soluble gases such as carbon dioxide (De La Burde et al 1981;Payne and FA Saputra 1987;Saputra et al 1991;Sykes et al 1985;Tabeidie et al 1992a, b) or Freon, which is used in tobacco expansion (Fredrickson 1981), and a static expansion technique to produce expanded rice cakes (Hsieh et al 1989(Hsieh et al , 1990Huff et al 1992). Finally, there is expansion by frying in hot oil (Highlands and Getchell 1956;Wells 1989), or using microwaves (Yamaguchi et al 1988).…”

Expansion ratio and color improvement of dried vegetables texturized by a new process “Controlled Sudden Decompression to the vacuum”

“…Adam and Suchy (1969) have used this same system of puffing gun with several heat sources; from the outside using a gasburner or electrical resistances, and internally by steam injection or high frequency electrical systems. Between 1977 and 1983, Sullivan and others developed a new system of continuous puffing (or rather with continuous flow), the ''Continuous Explosion-Puffing System'' Sullivan, Konstance, Egoville, Aceto, & Craig, 1980;Sullivan & Craig, 1984) with an output going from 200 to 450 kg/h of product with 25% of moisture , 1983. Thereafter, other expansion systems were also developed, like the high temperature fluidized bed (Chandrasekhar & Chattopadhyay, 1989;Kim & Toledo, 1987;Torreggiani & Toledo, 1990) or others using soluble gases such as carbon dioxide (De La Burde, Aument, & Utsch, 1981;Payne & Saputra, 1987;Saputra, Payne, & Cornelius, 1991;Sykes, Snow, De La Burde, & Aument, 1985;Tabeidie, Payne, & Cornelius, 1992a, 1992b or Freon, used in tobacco expansion (Fredrickson, 1981).…”