Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/5017
Title: Innovation in cannon puffing technology for the homogenization of bulk treatment: Half-popped purple corn, a new healthy snack
Authors: Rajha, Hiba N.
Debs, Esperance 
Abi Rached, Rita
El Khoury, Karl
Al-Kazzi, Mona
Mrad, Rachelle
Louka, Nicolas
Keywords: Half-popping
Vacuum
Puffing cannon
Healthy snack
Purple corn.
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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