Journal of Food Science · 1977 · 25 citations · 2 references
AgricultureFood ScienceFood EngineeringFood ProcessingVegetable ProcessingExplosion HazardsHigh-pressure ProcessingProcess Equipment DesignDiceExplosion KineticsMoisture ContentMoisture Content EffectsPuffingPuffing TechnologyRehydration CapacityVegetable Dehydration
ABSTRACT Scientists at Eastern Regional Research Center have successfully continuously explosion‐puffed potatoes for dehydration. By using a newly designed and fabricated puffing unit, they demonstrated that this equipment can be used in a continuous explosion puffing system (CEPS). Equipment development was carried out to effect commercial reliability, acceptable products and a high output rate. Potato dice, 1.0 cm (3/8 in.), at 27% moisture were processed in CEPS at a maximum rate of 454 kg/hr (1000 1b/hr). With mechanical refinements largely complete, an optimization study was made. Using product rehydration and flavor as criteria, a puffing pressure of 345 kilo pascals (50 psig) at a moisture content of about 26% was optimal for the 1.0 cm dice.
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