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

机译:大炮膨胀技术的创新散装治疗均质化:半突出的紫色玉米,一个新的健康零食

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摘要

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 x 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 Applications Establishing 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.
机译:一种新的创新大炮膨化技术,称为VAC-CAN-PUFF(VCP),由连接到真空泵的膨化枪组成,旨在生产半突出的紫色玉米零食。这种新设计的系统用于实现散装中玉米仁的均质化扩张。选择浸泡,膨化和焙烧方法后,使用响应面方法(RSM)来优化响应变量:膨胀比(ER)和核心的一般升值(GA)。旨在研究膨化参数的影响:注射蒸汽的压力(p),治疗时间(t)和粒子(w)的初始含水量。中央复合设计导致了一个实证模型,提示以下最佳:P = 7.7×10(5)PA,T = 14秒,W = 32.8%,这是最大化半突出的核的可取性所必需的。在最佳条件下获得的响应参数分别为2.18和4.2,对于ER和GA。在膨化大炮中蒸汽喷射之前建立初始真空的正性应用,使解决与非均匀治疗相关的长期问题大部分。无论何时加载厚的产品层,在大炮中加载肿块内注射蒸汽的异质分布,导致膨胀的最终产品。在将真空耦合到膨化加炮时,然后将产物均匀地加工,具有良好监测的膨胀比。由于VAC-CAN-PUFF(VCP)治疗而导致的半突出的玉米核在味道,膨胀比和期望方面表现出高的感官素质,而无需使用任何添加剂。此外,这种产品具有塑造作为蛋糕,棒或甚至与其他产品或口味相关的潜力。 VAC-CAN-PUFF是一个可管理的过程,因为它不需要高的技术性,并且由于其低成本投资,运营和维护而易于在发展中国家实施。

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  • 来源
    《Journal of food process engineering》 |2021年第6期|e13695.1-e13695.15|共15页
  • 作者单位

    St Joseph Univ Beirut Fac Sci Ctr Anal & Rech Unite Rech Technol & Valorisat Agroalimentaire Beirut Lebanon|St Joseph Univ Beirut Ecole Super Ingenieurs Beyrouth ESIB Beirut Lebanon;

    Univ Balamand Fac Arts & Sci Dept Biol Tripoli Lebanon;

    St Joseph Univ Beirut Fac Sci Ctr Anal & Rech Unite Rech Technol & Valorisat Agroalimentaire Beirut Lebanon;

    St Joseph Univ Beirut Fac Sci Ctr Anal & Rech Unite Rech Technol & Valorisat Agroalimentaire Beirut Lebanon;

    Al Kazzi Trading SAL R&D Dept Jisr El Bacha Ind Area Beirut Lebanon;

    St Joseph Univ Beirut Fac Sci Ctr Anal & Rech Unite Rech Technol & Valorisat Agroalimentaire Beirut Lebanon;

    St Joseph Univ Beirut Fac Sci Ctr Anal & Rech Unite Rech Technol & Valorisat Agroalimentaire Beirut Lebanon;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

  • 入库时间 2022-08-19 02:17:05

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