Puffing Potato Pieces with CO2

Microwave puffing: Determination of optimal conditions using a coupled multiphase porous media – Large deformation model

“…However, the microwave puffing process has not been studied with a fundamentals based approach. Even though researchers have looked at various puffing methods, these studies have primarily aimed at determining optimum processing conditions by measuring properties of fruits and vegetables after puffing (Chandrasekhar and Chattopadhyay, 1991;Saputra et al, 1991;Tabeidie et al, 1992;Nath and Chattopadhyay, 2008;Zapotoczny et al, 2006) and fail to provide a fundamental understanding of how the different puffing conditions affect the process. It is critical to integrate experiments with physics-based computational models that aid in testing ''what-if'' scenarios for design and optimization of the processes, which is the aim of the proposed work.…”

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

“…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).…”

Optimisation of a dehydration process for potato cubes using an intermediate puffing step

“…Other researchers have found a blanching step beneficial in volume expansion studies (Tabeidie et al, 1992;Mudahar et al, 1990).…”