Microwave popping characteristics of paddy as affected by sample placement and geometry and process optimization

The effect of continuous infrared (Co-IR) popping at different powers [600, 700 and, 800 W (W) Co-IR power] and a constant distance from the sample (5 cm) on the key physicochemical properties of popcorn (Zea mays L. var. Everta) [popping properties, energy consumption, morphology (SEM), sensory properties, and color] was investigated. According to the results of popping properties, optimum treatment for Co-IR popping of popcorn was 700 W Co-IR power. Colors were significantly changed (P < 0.05) during Co-IR popping. The L*, a*, b*, ΔE, hue, and chroma values of Co-IR popped popcorn (700 W Co-IR power) were 71.40, −2.73, 15.44, 33.13 ± 1.92, −1.40 ± 0.29, and 15.68 ± 1.07, respectively. The minimal energy usage was attained at 0.013 kWh at 800 W Co-IR power. In SEM analysis, with increasing the IR lamp power, the cavity size was increased (the cavities number per unit area decreased). The largest increase in the popcorn cavity size was determined at 800 W Co-IR power. The highest consumer acceptance of Co-IR popped corns was obtained at 700 W Co-IR power. This is the first study on the Co-IR expansion technology for popcorn popping, and the findings show that the IR expansion method is very efficient in the popcorn popping process.

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“…where N = initial grain total number and N p = number of popped grains. 20 2.3.4. Popping Commencement.…”

Section: Volume Expansion the Volume Expansion Was Measured In A 500 ...mentioning

confidence: 99%

“…Using a stopwatch, the popping initiation time from the start point was recorded as the popping commencement. 20…”

Section: Volume Expansion the Volume Expansion Was Measured In A 500 ...mentioning

confidence: 99%

Continuous Infrared Popping: Effect on Key Physicochemical Attributes of Popcorn

Shavandi

Javanmard

Bassiri

2022

ACS Food Sci. Technol.

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“…In order to achieve expansion, several technologies are available. Some consist in an intensive heating step, like infrared emitter or microwave (Devi & Das, 2018), traditionally called popping. Others are based on a step of pressure release preceded by steam heating, commonly referred to as puffing.…”

Section: Introductionmentioning

confidence: 99%

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confidence: 99%

Innovation in cannon puffing technology for the homogenization of bulk treatment: Half‐popped purple corn, a new healthy snack

Rajha

Debs

Rached

et al. 2021

J Food Process Engineering

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A new innovative cannon puffing technology, called Vac-Can-Puff (VCP), consisting of a puffing gun connected to a vacuum pump, was conceived for the production of half-popped purple corn snacks. This newly designed system was used to achieve a homogenized expansion of corn kernels in bulk. After selecting the soaking, puffing, and roasting methods, response surface methodology (RSM) was used to optimize the response variables: expansion ratio (ER) and general appreciation (GA) of kernels.It aimed at investigating the effects of puffing parameters: pressure of the steam injected (P), treatment time (T), and initial water content of the kernels (W). The central composite design resulted in an empirical model suggesting the following optima: P = 7.7 × 10 5 Pa, T = 14 s, and W = 32.8%, which are required to maximize desirability of the half-popped kernels. The response parameters obtained under optimal conditions were 2.18 and 4.2 for ER and GA, respectively. Practical ApplicationsEstablishing an initial vacuum prior to steam injection in a puffing cannon, allowed to bring a solution to a long-term issue related to the nonhomogeneous treatment in bulk. Whenever a thick layer of product is loaded in the cannon, a heterogeneous distribution of injected steam within the mass occurs, resulting in a dissimilarly expanded end product. Upon coupling the vacuum to the puffing cannon, the product then obtained is uniformly processed, with a well monitored expansion ratio.Half-popped corn kernels resulting from treatment with Vac-Can-Puff (VCP) exhibited high organoleptic qualities in terms of taste, expansion ratio and desirability, without the use of any additives. Moreover, such products have the potential to be shaped as cakes, bars, or even associated with other products or flavors. Vac-Can-Puff is a manageable process since it does not require high technicality, and easy to implement in developing countries due to its low-cost investment, operating and maintenance. | INTRODUCTIONZea mays L., known as corn or maize, was first cultivated in Mexico, to become throughout the years a reliable source of food (Ranum, Peña-Rosas, & Garcia-Casal, 2014;Serna-Saldivar, 2016a). Ever since, corn turned into a substantial staple food of people's daily intake.

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“…India is the second largest producer of rice in the world. Out of the total domestic consumption, about 10% of the paddy produced is converted into three rice products, namely puffed rice, popped rice, and flaked rice (Devi & Das, ). Soaking rice in water is a common operation across almost all value‐added products made from rice.…”

Section: Introductionmentioning

confidence: 99%

Sorption isotherms of ready‐to‐puff preconditioned brown rice: Development of classical models and artificial neural network approach

Mahanti

Chakraborty

Babu

2019

J Food Process Engineering

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Moisture sorption isotherm data of ready‐to‐puff preconditioned brown rice shall enable in finding solutions for prolonging the period between preconditioning and puffing. Designed full factorial experiments were conducted with ready‐to‐puff preconditioned brown rice at five different salt concentrations (SC) ranging 0–4%, varying temperature (T), 20–30°C within eight levels of moisture content (MC), and 3–25% to obtain sorption isotherms. Preconditioning was carried out at 75(±3)°C using a fluidized bed dryer to attain a final MC of 11%, optimum for puffing. Water activity (aw) of the sample increased with increasing T and decreased with increasing SC. The individual and interaction effects of T, SC, and MC on aw are highly significant (p < .001). The experimental sorption data at each SC were fitted with the traditional model at a given temperature. All the models were statistically (p < .001) significant. A feedforward artificial neural network model was developed with three input variables T, SC, and MC as the input layer and aw as the output layer. Inter‐relationship among the process variables is explained better by artificial neural network (R2 = 0.991) and second‐order model (R2 = 0.973) as compared with traditional models, which are limited in their ability to express the relationship among the variables. Practical Applications The key to quality puffed rice is the preconditioning process during its manufacture. During preconditioning, salts and moisture penetrate the rice matrix to give a desirable product. The preconditioned rice should be immediately processed, else absorption or desorption of moisture from the atmospheric air takes place. This leads to finished puffed rice with compromised quality. Liberty of using the preconditioned rice for further processing will wrest upon the processor if suitable packaging is provided to this rice. Extensive knowledge of moisture sorption isotherms is required for designing such packaging material and conditions. The present study is carried out to study the sorption isotherm of ready‐to‐puff preconditioned brown rice. The information available in the present study is useful for food industries to develop a suitable packaging material for time‐independent use of preconditioned rice.

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Microwave popping characteristics of paddy as affected by sample placement and geometry and process optimization

Cited by 12 publications

References 28 publications

Continuous Infrared Popping: Effect on Key Physicochemical Attributes of Popcorn

Continuous Infrared Popping: Effect on Key Physicochemical Attributes of Popcorn

Innovation in cannon puffing technology for the homogenization of bulk treatment: Half‐popped purple corn, a new healthy snack

Sorption isotherms of ready‐to‐puff preconditioned brown rice: Development of classical models and artificial neural network approach

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