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|Title:||Innovation in cannon puffing technology for the homogenization of bulk treatment: Half-popped purple corn, a new healthy snack||Authors:||Rajha, Hiba N.
Abi Rached, Rita
El Khoury, Karl
|Issue Date:||2021-04-07||Publisher:||Wiley||Part of:||Journal of food Process Engineering||Abstract:||
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 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.
|URI:||https://scholarhub.balamand.edu.lb/handle/uob/5017||ISSN:||01458876||DOI:||10.1111/jfpe.13695||Open URL:||Link to full text||Type:||Journal Article|
|Appears in Collections:||Department of Biology|
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checked on Jul 29, 2021
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