High temperature short time air puffed ready-to-eat (RTE) potato snacks: Process parameter optimization

Nath, Amit; Chattopadhyay, P. K.; Majumdar, Gautam

doi:10.1016/j.jfoodeng.2006.07.006

Cited by 59 publications

(40 citation statements)

References 7 publications

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“…However, Kulkarni et al (1997) reported that addition of soy flour to corn caused increase in hardness of extrudates which varied in the range of 74.6-119.7 N, while Chandrasekhar (1989) reported decrease in hardness with increase in expansion ratio in case of rice puffing. Similar finding was also reported by Nath and Chattopadhyay (2007) in HTST air puffed potato snack. These findings were in accordance with the present study.…”

Section: Effect Of Process Conditions On Hardness (H)supporting

confidence: 90%

“…The experimental setup and high-temperature-short-time (HTST) air puffing Puffing was done in a HTST fluidized bed air puffer (Nath et al 2007). The experimental setup for high temperature short time (HTST) air puffing system consisted of different sections, viz., air supply unit, heating unit cum plenum chamber and fluidizing bed column (puffing chamber).…”

Section: Methodsmentioning

confidence: 99%

“…The authors reported that partial drying before HTST treatment was detrimental for the product quality of quick cooking vegetables. Chandrasekhar and Chattopadhyay (1988) puffed rice in hot air at about 250°C in the continuous heated air fluidized bed puffing machine while, Mukherjee (1997) and, Nath et al (2007) optimized readyto eat dehydrated puffed potato cubes and ready-to eat potato snack respectively with long shelf life by HTST whirling bed treatment using central composite rotatable design (CCRD).…”

Section: Introductionmentioning

confidence: 99%

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Optimization of HTST process parameters for production of ready-to-eat potato-soy snack

Nath¹,

Chattopadhyay²,

Majumdar³

2011

J Food Sci Technol

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Ready-to-eat (RTE) potato-soy snacks were developed using high temperature short time (HTST) air puffing process and the process was found to be very useful for production of highly porous and light texture snack. The process parameters considered viz. puffing temperature (185-255°C) and puffing time (20-60 s) with constant initial moisture content of 36.74% and air velocity of 3.99 m.s −1 for potato-soy blend with varying soy flour content from 5% to 25% were investigated using response surface methodology following central composite rotatable design (CCRD). The optimum product in terms of minimum moisture content (11.03% db), maximum expansion ratio (3.71), minimum hardness (2,749.4 g), minimum ascorbic acid loss (9.24% db) and maximum overall acceptability (7.35) were obtained with 10.0% soy flour blend in potato flour at the process conditions of puffing temperature (231.0°C) and puffing time (25.0 s).

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Section: Effect Of Process Conditions On Hardness (H)supporting

confidence: 90%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Optimization of HTST process parameters for production of ready-to-eat potato-soy snack

Nath¹,

Chattopadhyay²,

Majumdar³

2011

J Food Sci Technol

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“…The analysis of variance (ANOVA) of the fitted second-order polynomial models for the moisture content, hardness, and L, a, and b value of the final products are presented in Table 4. According to statistically significant values of value (<0.05) for the investigated responses of the moisture content, hardness, and L, a, and b value of the samples, it could be concluded that the applied mathematical model provided proper simulation of the experimental results [28]. Additionally, the nonsignificant ( > 0.05) effects of lack-of-fit test implied that the prediction of the constant variance was satisfied for all the responses [29].…”

Section: Diagnostic Checking Of Predictive Models and Responsementioning

confidence: 99%

Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

Hou

et al. 2018

Journal of Food Quality

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Combined freeze-drying and instant controlled pressure drop process (FD-DIC) for restructured carrot-potato chips was developed and its processing conditions were optimized using response surface methodology (RSM) with the purpose of improving the quality of products and reducing energy consumption. Three critical variables including the amount of carrot, the moisture content of the partially dried product before DIC treatment, and equilibrium temperature of DIC for the restructured chips were considered. Response parameters such as the final moisture content, color value (L, a, and b), and texture properties of restructured carrotpotato chips were investigated. The results showed that the graphical optimal ranges of FD-DIC drying process were as follows: the amount of carrot was 46-54% w/w, the moisture content of the partially dried product before DIC treatment was 0.20-0.35 g/g, and the equilibrium temperature of DIC was 85-95 ∘ C. Furthermore, the numerical optimization suggested that conditions were 47.43% w/w, 0.29 g/g, and 90.57 ∘ C, respectively. It could be concluded that the combined drying method of FD-DIC provided the restructured carrot-potato chips with higher quality, as compared to the freeze-dried chips. Considering the relatively high production cost of FD, this novel FD-DIC could be an alternative method for obtaining desirable restructured fruit and vegetable chips.

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“…Popping/puffing on hot sand bed has been replaced by gun puffing technique. However, the cost involved in the construction of the pressure vessel and its operations is quite large (Nath, Chattopadhyay, & Majumdar, 2007). Microwave energy could be well applied for baking, roasting, puffing and popping (Maisont & Narkrugsa, 2009).…”

Section: Introductionmentioning

confidence: 99%

Popping characteristics of paddy using microwave energy and optimization of process parameters

Swarnakar

Devi²,

Das³

2014

Int. J. Food Stud.

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Microwave popping characteristics of a particular variety of paddy were studied using a domestic microwave oven. The experiments were carried out at 4 levels of moisture content (around 13%, 14%, 15% and 16% wb), 3 levels of power (600 W, 850 W and 1000 W) and 5 levels of heating time (40 s, 60 s, 80 s, 100 s and 120 s). A general factorial experiment design was followed, and effect of different treatment combinations on popping percentage and expansion ratio of the paddy was evaluated. The maximum popping percentage of 63.47% was obtained at a moisture content of 14.15% and energy level of 80 kJ (1000 W and 80 s) while the maximum expansion ratio of 4.42 was obtained at 14.94% moisture content and energy level of 68 kJ (850 W and 80 s). Optimum values of microwave power, time of heating and moisture content of paddy were achieved at 1000 W, 80 s and 15%, respectively, corresponding to popping percentage and expansion ratio of 58.73 and 3.58.

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High temperature short time air puffed ready-to-eat (RTE) potato snacks: Process parameter optimization

Cited by 59 publications

References 7 publications

Optimization of HTST process parameters for production of ready-to-eat potato-soy snack

Optimization of HTST process parameters for production of ready-to-eat potato-soy snack

Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method

Popping characteristics of paddy using microwave energy and optimization of process parameters

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