Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/5017
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dc.contributor.authorRajha, Hiba N.en_US
dc.contributor.authorDebs, Esperanceen_US
dc.contributor.authorAbi Rached, Ritaen_US
dc.contributor.authorEl Khoury, Karlen_US
dc.contributor.authorAl-Kazzi, Monaen_US
dc.contributor.authorMrad, Rachelleen_US
dc.contributor.authorLouka, Nicolasen_US
dc.date.accessioned2021-04-19T05:35:57Z-
dc.date.available2021-04-19T05:35:57Z-
dc.date.issued2021-
dc.identifier.issn01458876-
dc.identifier.urihttps://scholarhub.balamand.edu.lb/handle/uob/5017-
dc.description.abstractA 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.en_US
dc.language.isoengen_US
dc.publisherWileyen_US
dc.subjectHalf-poppingen_US
dc.subjectVacuumen_US
dc.subjectPuffing cannonen_US
dc.subjectHealthy snacken_US
dc.subjectPurple corn.en_US
dc.titleInnovation in cannon puffing technology for the homogenization of bulk treatment: Half-popped purple corn, a new healthy snacken_US
dc.typeJournal Articleen_US
dc.identifier.doi10.1111/jfpe.13695-
dc.identifier.scopus2-s2.0-85103630898-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85103630898-
dc.date.catalogued2021-
dc.description.statusPublisheden_US
dc.identifier.openURLhttp://ezsecureaccess.balamand.edu.lb/login?url=https://doi.org/10.1111/jfpe.13695en_US
dc.relation.ispartoftextJournal of food Process Engineeringen_US
Appears in Collections:Department of Biology
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