Development of an Innovative Process for Microwave Volume Expansion of Snacks

摘要

Microwave volume expansion, or microwave puffing, is commonly known for puffing of corn into popcorn. In this paper, an innovative microwave process for volume expansion of a snack formulation of relatively high protein content will be briefly presented and discussed. The work combines process design and use of microwave processing as a means to achieve the desired product quality, in terms of texture, porosity, colour and shelf-life stability of the snacks. Microwave puffing offers intensification of the process for production of snacks. The volume expansion achieved is related to volumetric processing by microwaves, combined with pressure being built up in the product during processing. Industrial examples are found in literature.