Hydrogen and Calcium Ion Concentrations Affect Volume of CO<sub>2</sub> Puffed Diced Green Bell Peppers

Tabeidie, Z.; Payne, F. A.

doi:10.1111/j.1365-2621.1992.tb11285.x

Journal of Food Science

1992

DOI: 10.1111/j.1365-2621.1992.tb11285.x

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Hydrogen and Calcium Ion Concentrations Affect Volume of CO₂ Puffed Diced Green Bell Peppers

Z. Tabeidie

F. A. Payne

Abstract: Diced green bell peppers were soaked in a solution of hydrochloric acid or calcium chloride, air-dried to 50% moisture, held in CO* at 5.8 MPa for 1, 3 or 5 min, and puffed by abruptly releasing the CO* pressure. Treatment with 1% CaCl* increased the size of puffed-dried products as compared to a control; however, HCI treatments did not. The treatment with 1 or 2% CaCI, reduced shrinkage as compared to the control. The 1% CaC12 treatment may have increased the CO2 saturation rate.

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

Mounir

Halle²,

Allaf

2011

Dairy Science & Technol.

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In this study, a new concept of pure cheese crispy snacks has been defined. The process used is the Détente Instantanée Contrôlée (DIC), for instant controlled pressure drop treatment, inserted between two air drying stages. Such cheese snacks can reach low water content (W<3 g H 2 O/100 g dry basis) and achieve high crispness level. A final simple grinding allows expanded granule cheese powders to be obtained. This paper investigates the impact of this process in terms of physical and structural properties such as specific density, expansion ratio, compressibility, etc. Cheese pieces can be expanded to a volume ca. 3,500% of original size, with a sharp decrease in the specific density of pieces from an initial value of 1,118±5 kg.m −3 , for untreated samples, which is close to the intrinsic density value, toward 33±5 kg.m −3 for the most expanded samples. The values of specific density strictly depend on the DIC processing parameters; the higher the DIC steam pressure, the higher the expansion ratio, and the higher the porosity (results not shown), the lower the specific density of the cheese snacks. The final powder granules can have small size (around 250 μm), an expanded structure, and thus a low bulk density and a high specific surface area. The results revealed the high capability of the DIC process to produce expanded perfectly dried cheese snacks and powders.

show abstract

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

Mounir

Halle²,

Allaf

2011

Dairy Science & Technol.

View full text Add to dashboard Cite

show abstract

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

Louka

Allaf

2004

Journal of Food Engineering

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Effects of different drying methods on the physical properties and sensory characteristics of apple chip snacks

Zhu

Liu

Wei

et al. 2022

LWT

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Hydrogen and Calcium Ion Concentrations Affect Volume of CO₂ Puffed Diced Green Bell Peppers

Cited by 5 publications

References 6 publications

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

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

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

Effects of different drying methods on the physical properties and sensory characteristics of apple chip snacks

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Hydrogen and Calcium Ion Concentrations Affect Volume of CO2 Puffed Diced Green Bell Peppers

Cited by 5 publications

References 6 publications

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

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

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

Effects of different drying methods on the physical properties and sensory characteristics of apple chip snacks

Contact Info

Product

Resources

About

Hydrogen and Calcium Ion Concentrations Affect Volume of CO₂ Puffed Diced Green Bell Peppers