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Critical factors in microwave expansion of starchy snacks
- Source :
- Journal of Food Engineering 211 (2017), Journal of Food Engineering, 211, 69-84
- Publication Year :
- 2017
- Publisher :
- Elsevier BV, 2017.
-
Abstract
- Popping of starchy pellets in a domestic microwave oven has proven difficult compared to pellets expanded in frying oil, and even to microwave expanded popcorn. These pellets encounter problems like uneven popping, burning and the absence of an audible cue for the end of popping. The lack of a moisture barrier, like the pericarp of popcorn, leads to the development of an inverse temperature gradient in the pellets and a significant moisture loss before and after expansion. In this paper we review the hypotheses and solutions for the criticality of microwave popping of starchy pellets, as discussed in scientific and patent literature. We have found a large collection of critical factors and their associated hypotheses, which have been structured via linking them to specific steps in the physical expansion process. We conclude with a list of hypotheses that we view valuable for further investigation.
- Subjects :
- genetic structures
Microwave oven
Patent literature
Pellets
02 engineering and technology
0404 agricultural biotechnology
Moisture barrier
Food science
Process engineering
VLAG
Moisture
business.industry
Critical factors
Inverse temperature
Starch
04 agricultural and veterinary sciences
021001 nanoscience & nanotechnology
040401 food science
Expanded snacks
Popcorn
Food Technology
Environmental science
0210 nano-technology
business
Microwave
Food Science
Subjects
Details
- ISSN :
- 02608774
- Volume :
- 211
- Database :
- OpenAIRE
- Journal :
- Journal of Food Engineering
- Accession number :
- edsair.doi.dedup.....c7c94ceafe84f05bc87958938d1236d8