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Explosion Puff Drying of Fruits and Vegetables

Year 2019, Volume 17, Issue 1, 81 - 88, 26.03.2019
https://doi.org/10.24323/akademik-gida.544726

Abstract

Explosion puff drying is an alternative drying method that provides textural and sensorial benefits to the product, like in the extrusion technology, and at the same time increases the shelf life of the product. The continuous explosive puff drying system currently in use was developed based on the puff drying system in the 1960's. Nowadays, this process is transformed into a continuous system in which the moisture content of a product is brought to about 20% by different pre-drying methods, and then puffed in a short time under the effect of high temperature and pressure and dried under vacuum in the next period. In this review, explosive puff drying and the current applications of explosive puff drying on fruits and vegetables are presented. 

References

  • [1] Fellows, P., Hampton, A. (1992). Small Scale Food Processing: a guide to appropriate equipment. Intermediate Technology Publications, London, England.
  • [2] Nor, N.M., Carr, A., Hardacre, A., Brennan, C.S. (2013). The development of expanded snack product made from pumpkin flour-corn grits: Effect of extrusion conditions and formulations on physical characteristics and microstructure. Foods, 2(2), 160-169.
  • [3] Rizvi, S.S.H., Mulvaney, S.J., Sokhey, A.S. (1995). The combined application of supercritical fluid and extrusion technology. Trends in Food Science and Technology, 6(7), 232-240.
  • [4] Zhang, R., Khan, S. A., Chi, J., Wei, Z., Zhang, Y., Deng, Y., Liu, L., Zhang, M. (2018). Different effects of extrusion on the phenolic profiles and antioxidant activity in milled fractions of brown rice. LWT-Food Science and Technology, 88, 64-70.
  • [5] Ratti C. (2001). Hot air and freeze-drying of high-value foods: a review. Journal of Food Engineering, 49, 311-319.
  • [6] Göztok, S. P., İçier, F. (2017). Karbon Fiber Destekli Kabin Kurutucuda Farklı Sıcaklıklarda Elma Dilimlerinin Kurutulmasının İncelenmesi: Kurutma Karakteristikleri ve Performans Değerlendirmesi. Akademik Gıda, 15(4), 355-367.
  • [7] Doymaz, I., Pala, M. (2002). Hot-air drying characteristics of red pepper. Journal of Food Engineering, 55(4), 331-335.
  • [8] Lewicki, P.P. (2006). Design of hot air drying for better foods. Trends in Food Science and Technology, 17(4), 153-163.
  • [9] Yamashita, C., Chung, M.M.S., dos Santos, C., Mayer, C.R.M., Moraes, I.C.F., Branco, I.G. (2017). Microencapsulation of an anthocyanin-rich blackberry (Rubus spp.) by-product extract by freeze-drying. LWT-Food Science and Technology, 84, 256-262.
  • [10] Tarafdar, A., Shahi, N.C., Singh, A., Sirohi, R. (2018). Artificial Neural Network Modeling of Water Activity: a Low Energy Approach to Freeze Drying. Food and Bioprocess Technology, 11(1), 164-171.
  • [11] Kozempel, M.F., Sullivan, J.F., Craig, J.C., Konstance, R.P. (1989). Explosion puffing of fruits and vegetables. Journal of Food Science, 54(3), 772-773.
  • [12] Sullivan, J.F., Craig Jr, J.C. (1984). The development of explosion puffing. Food Technology, 38(2), 52.
  • [13] Sullivan, J.F., Konstance, R.P., Aceto, N.C., Heiland, W.K., Craig, J.C. (1977). Continuous explosion‐puffing of potatoes. Journal of Food Science, 42(6), 1462-1463.
  • [14] Sullivan, J.F., Craig, J.C., Dekazos, E.D., Leiby, S.M., Konstance, R.P. (1982). Dehydrated Blueberries by the Continuous Explosion‐Puffing Process. Journal of Food Science, 47(2), 445-448.
  • [15] Zou, K., Teng, J., Huang, L., Dai, X., Wei, B. (2013). Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying. LWT-Food Science and Technology, 51(1), 253-259.
  • [16] Bi, J., Yang A., Liu, X., Wu X., Chen, Q., Wang, Q., Lv J., Wang, X. (2015). Effects of pretreatments on explosion puffing drying kinetics of apple chips. Food Science and Technology, 60, 1136-1142.
  • [17] Chen, Q., Li, Z., Bi, J., Zhou, L., Yi, J., Wu, X. (2017). Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry. LWT-Food Science and Technology, 80, 178-184.
  • [18] Sullivan, J.F., Craig, J.C., Konstance, R.P., Egoville, M.J., Aceto, N.C. (1980). Continuous explosion‐puffing of apples. Journal of Food Science, 45(6), 1550-1555.
  • [19] Sullivan, J.F., Konstance, R.P., Monica, E.D., Heiland, W.K., Craig, J.C. (1981). Carrot Dehydration—Optimization Process Studies on the Explosion‐Puffing Process. Journal of Food Science, 46(5), 1537-1542.
  • [20] Tabtiang, S., Prachayawarakon, S., Soponronnarit, S. (2012). Effects of osmotic treatment and superheated steam puffing temperature on drying characteristics and texture properties of banana slices. Drying Technology, 30(1), 20-28.
  • [21] Du, L.J., Gao, Q.H., Ji, X.L., Ma, Y.J., Xu, F.Y., Wang, M. (2013). Comparison of flavonoids, phenolic acids, and antioxidant activity of explosion-puffed and sun-dried jujubes (Ziziphus jujube Mill.). Journal of Agricultural and Food Chemistry, 61(48), 11840-11847.
  • [22] Bi, J.F., Wang, X., Chen, Q.Q., Liu, X., Wu, X.Y., Wang, Q., Yang, A.J. (2015). Evaluation indicators of explosion puffing Fuji apple chips quality from different Chinese origins. LWT-Food Science and Technology, 60(2), 1129-1135.
  • [23] Yi, J., Zhou, L., Bi, J., Chen, Q., Liu, X., Wu, X. (2015). Impacts of Pre‐Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips. Journal of Food Processing and Preservation, 40(5), 863-873.
  • [24] Yi, J., Zhou, L., Bi, J., Liu, X., Qinqin, C., Wu, X. (2016). Influences of microwave pre-drying and explosion puffing drying induced cell wall polysaccharide modification on physicochemical properties, texture, microstructure and rehydration of pitaya fruit chips. LWT-Food Science and Technology, 70, 271-279.
  • [25] Yi, J., Zhou, L., Bi, J., Chen, Q., Liu, X., Wu, X. (2016). Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips. Journal of Food Science and Technology, 53(2), 1120-1129.
  • [26] Lyu, J., Zhou, L.Y., Bi, J.F., Liu, X., Wu, X.Y. (2015). Quality evaluation of yellow peach chips prepared by explosion puffing drying. Journal of Food Science and Technology, 52(12), 8204-8211.
  • [27] Yi, J.Y., Lyu, J., Bi, J.F., Zhou, L.Y., Zhou, M. (2017). Hot air drying and freeze drying pre‐treatments coupled to explosion puffing drying in terms of quality attributes of mango, pitaya, and papaya fruit chips. Journal of Food Processing and Preservation, 41(6), 1-10.
  • [28] Chen, Q., Li, Z., Bi, J., Zhou, L., Yi, J., Wu, X. (2017). Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry. LWT-Food Science and Technology, 80, 178-184.

Meyve ve Sebzelerin Patlatmalı Puf Kurutma Yöntemi İle Kurutulması

Year 2019, Volume 17, Issue 1, 81 - 88, 26.03.2019
https://doi.org/10.24323/akademik-gida.544726

Abstract

Patlatmalı puf kurutma yöntemi, ekstrüzyon teknolojisinde olduğu gibi ürüne dokusal ve duyusal kazanım sağlayan ve aynı zamanda ürünün raf ömrünü arttıran alternatif bir kurutma yöntemidir. 1960’lı yıllarda patlatmalı puf kurutma temelinde geliştirilen sürekli patlatmalı puf sistemi hali hazırda kullanılan patlatmalı puf sisteminin temelini oluşturmaktadır. Günümüzde bu işlem öncelikle farklı ön kurutma yöntemleriyle ürün neminin %20 civarına getirilip, sonrasında yüksek sıcaklık ve basınç etkisiyle kısa sürede puf edilmesi ve sonraki süreçte vakum altında kurutulması şeklinde sürekli bir sistem haline dönüştürülmüştür. Bu derlemede, patlatmalı puf kurutma ve meyve ve sebzelerde güncel patlatmalı puf kurutma uygulamaları hakkında bilgi sunulmaktadır.

References

  • [1] Fellows, P., Hampton, A. (1992). Small Scale Food Processing: a guide to appropriate equipment. Intermediate Technology Publications, London, England.
  • [2] Nor, N.M., Carr, A., Hardacre, A., Brennan, C.S. (2013). The development of expanded snack product made from pumpkin flour-corn grits: Effect of extrusion conditions and formulations on physical characteristics and microstructure. Foods, 2(2), 160-169.
  • [3] Rizvi, S.S.H., Mulvaney, S.J., Sokhey, A.S. (1995). The combined application of supercritical fluid and extrusion technology. Trends in Food Science and Technology, 6(7), 232-240.
  • [4] Zhang, R., Khan, S. A., Chi, J., Wei, Z., Zhang, Y., Deng, Y., Liu, L., Zhang, M. (2018). Different effects of extrusion on the phenolic profiles and antioxidant activity in milled fractions of brown rice. LWT-Food Science and Technology, 88, 64-70.
  • [5] Ratti C. (2001). Hot air and freeze-drying of high-value foods: a review. Journal of Food Engineering, 49, 311-319.
  • [6] Göztok, S. P., İçier, F. (2017). Karbon Fiber Destekli Kabin Kurutucuda Farklı Sıcaklıklarda Elma Dilimlerinin Kurutulmasının İncelenmesi: Kurutma Karakteristikleri ve Performans Değerlendirmesi. Akademik Gıda, 15(4), 355-367.
  • [7] Doymaz, I., Pala, M. (2002). Hot-air drying characteristics of red pepper. Journal of Food Engineering, 55(4), 331-335.
  • [8] Lewicki, P.P. (2006). Design of hot air drying for better foods. Trends in Food Science and Technology, 17(4), 153-163.
  • [9] Yamashita, C., Chung, M.M.S., dos Santos, C., Mayer, C.R.M., Moraes, I.C.F., Branco, I.G. (2017). Microencapsulation of an anthocyanin-rich blackberry (Rubus spp.) by-product extract by freeze-drying. LWT-Food Science and Technology, 84, 256-262.
  • [10] Tarafdar, A., Shahi, N.C., Singh, A., Sirohi, R. (2018). Artificial Neural Network Modeling of Water Activity: a Low Energy Approach to Freeze Drying. Food and Bioprocess Technology, 11(1), 164-171.
  • [11] Kozempel, M.F., Sullivan, J.F., Craig, J.C., Konstance, R.P. (1989). Explosion puffing of fruits and vegetables. Journal of Food Science, 54(3), 772-773.
  • [12] Sullivan, J.F., Craig Jr, J.C. (1984). The development of explosion puffing. Food Technology, 38(2), 52.
  • [13] Sullivan, J.F., Konstance, R.P., Aceto, N.C., Heiland, W.K., Craig, J.C. (1977). Continuous explosion‐puffing of potatoes. Journal of Food Science, 42(6), 1462-1463.
  • [14] Sullivan, J.F., Craig, J.C., Dekazos, E.D., Leiby, S.M., Konstance, R.P. (1982). Dehydrated Blueberries by the Continuous Explosion‐Puffing Process. Journal of Food Science, 47(2), 445-448.
  • [15] Zou, K., Teng, J., Huang, L., Dai, X., Wei, B. (2013). Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying. LWT-Food Science and Technology, 51(1), 253-259.
  • [16] Bi, J., Yang A., Liu, X., Wu X., Chen, Q., Wang, Q., Lv J., Wang, X. (2015). Effects of pretreatments on explosion puffing drying kinetics of apple chips. Food Science and Technology, 60, 1136-1142.
  • [17] Chen, Q., Li, Z., Bi, J., Zhou, L., Yi, J., Wu, X. (2017). Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry. LWT-Food Science and Technology, 80, 178-184.
  • [18] Sullivan, J.F., Craig, J.C., Konstance, R.P., Egoville, M.J., Aceto, N.C. (1980). Continuous explosion‐puffing of apples. Journal of Food Science, 45(6), 1550-1555.
  • [19] Sullivan, J.F., Konstance, R.P., Monica, E.D., Heiland, W.K., Craig, J.C. (1981). Carrot Dehydration—Optimization Process Studies on the Explosion‐Puffing Process. Journal of Food Science, 46(5), 1537-1542.
  • [20] Tabtiang, S., Prachayawarakon, S., Soponronnarit, S. (2012). Effects of osmotic treatment and superheated steam puffing temperature on drying characteristics and texture properties of banana slices. Drying Technology, 30(1), 20-28.
  • [21] Du, L.J., Gao, Q.H., Ji, X.L., Ma, Y.J., Xu, F.Y., Wang, M. (2013). Comparison of flavonoids, phenolic acids, and antioxidant activity of explosion-puffed and sun-dried jujubes (Ziziphus jujube Mill.). Journal of Agricultural and Food Chemistry, 61(48), 11840-11847.
  • [22] Bi, J.F., Wang, X., Chen, Q.Q., Liu, X., Wu, X.Y., Wang, Q., Yang, A.J. (2015). Evaluation indicators of explosion puffing Fuji apple chips quality from different Chinese origins. LWT-Food Science and Technology, 60(2), 1129-1135.
  • [23] Yi, J., Zhou, L., Bi, J., Chen, Q., Liu, X., Wu, X. (2015). Impacts of Pre‐Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips. Journal of Food Processing and Preservation, 40(5), 863-873.
  • [24] Yi, J., Zhou, L., Bi, J., Liu, X., Qinqin, C., Wu, X. (2016). Influences of microwave pre-drying and explosion puffing drying induced cell wall polysaccharide modification on physicochemical properties, texture, microstructure and rehydration of pitaya fruit chips. LWT-Food Science and Technology, 70, 271-279.
  • [25] Yi, J., Zhou, L., Bi, J., Chen, Q., Liu, X., Wu, X. (2016). Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips. Journal of Food Science and Technology, 53(2), 1120-1129.
  • [26] Lyu, J., Zhou, L.Y., Bi, J.F., Liu, X., Wu, X.Y. (2015). Quality evaluation of yellow peach chips prepared by explosion puffing drying. Journal of Food Science and Technology, 52(12), 8204-8211.
  • [27] Yi, J.Y., Lyu, J., Bi, J.F., Zhou, L.Y., Zhou, M. (2017). Hot air drying and freeze drying pre‐treatments coupled to explosion puffing drying in terms of quality attributes of mango, pitaya, and papaya fruit chips. Journal of Food Processing and Preservation, 41(6), 1-10.
  • [28] Chen, Q., Li, Z., Bi, J., Zhou, L., Yi, J., Wu, X. (2017). Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry. LWT-Food Science and Technology, 80, 178-184.

Details

Primary Language Turkish
Journal Section Review Papers
Authors

Özgün KÖPRÜALAN This is me

0000-0001-8800-7714


Anıl BODRUK This is me

0000-0002-2663-5800


Figen ERTEKİN> (Primary Author)

0000-0001-5042-3659

Publication Date March 26, 2019
Application Date February 23, 2018
Acceptance Date February 14, 2019
Published in Issue Year 2019, Volume 17, Issue 1

Cite

Bibtex @review { akademik-gida544726, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Fevzipaşa Bulv. Çelik İş Merkezi, No: 162, Kat: 3, D:302, Çankaya, İzmir}, publisher = {Sidas Medya A.Ş.}, year = {2019}, volume = {17}, number = {1}, pages = {81 - 88}, doi = {10.24323/akademik-gida.544726}, title = {Meyve ve Sebzelerin Patlatmalı Puf Kurutma Yöntemi İle Kurutulması}, key = {cite}, author = {Köprüalan, Özgün and Bodruk, Anıl and Ertekin, Figen} }
APA Köprüalan, Ö. , Bodruk, A. & Ertekin, F. (2019). Meyve ve Sebzelerin Patlatmalı Puf Kurutma Yöntemi İle Kurutulması . Akademik Gıda , 17 (1) , 81-88 . DOI: 10.24323/akademik-gida.544726
MLA Köprüalan, Ö. , Bodruk, A. , Ertekin, F. "Meyve ve Sebzelerin Patlatmalı Puf Kurutma Yöntemi İle Kurutulması" . Akademik Gıda 17 (2019 ): 81-88 <https://dergipark.org.tr/en/pub/akademik-gida/issue/44216/544726>
Chicago Köprüalan, Ö. , Bodruk, A. , Ertekin, F. "Meyve ve Sebzelerin Patlatmalı Puf Kurutma Yöntemi İle Kurutulması". Akademik Gıda 17 (2019 ): 81-88
RIS TY - JOUR T1 - Meyve ve Sebzelerin Patlatmalı Puf Kurutma Yöntemi İle Kurutulması AU - Özgün Köprüalan , Anıl Bodruk , Figen Ertekin Y1 - 2019 PY - 2019 N1 - doi: 10.24323/akademik-gida.544726 DO - 10.24323/akademik-gida.544726 T2 - Akademik Gıda JF - Journal JO - JOR SP - 81 EP - 88 VL - 17 IS - 1 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.544726 UR - https://doi.org/10.24323/akademik-gida.544726 Y2 - 2019 ER -
EndNote %0 Akademik Gıda Meyve ve Sebzelerin Patlatmalı Puf Kurutma Yöntemi İle Kurutulması %A Özgün Köprüalan , Anıl Bodruk , Figen Ertekin %T Meyve ve Sebzelerin Patlatmalı Puf Kurutma Yöntemi İle Kurutulması %D 2019 %J Akademik Gıda %P 1304-7582-2148-015X %V 17 %N 1 %R doi: 10.24323/akademik-gida.544726 %U 10.24323/akademik-gida.544726
ISNAD Köprüalan, Özgün , Bodruk, Anıl , Ertekin, Figen . "Meyve ve Sebzelerin Patlatmalı Puf Kurutma Yöntemi İle Kurutulması". Akademik Gıda 17 / 1 (March 2019): 81-88 . https://doi.org/10.24323/akademik-gida.544726
AMA Köprüalan Ö. , Bodruk A. , Ertekin F. Meyve ve Sebzelerin Patlatmalı Puf Kurutma Yöntemi İle Kurutulması. Akademik Gıda. 2019; 17(1): 81-88.
Vancouver Köprüalan Ö. , Bodruk A. , Ertekin F. Meyve ve Sebzelerin Patlatmalı Puf Kurutma Yöntemi İle Kurutulması. Akademik Gıda. 2019; 17(1): 81-88.
IEEE Ö. Köprüalan , A. Bodruk and F. Ertekin , "Meyve ve Sebzelerin Patlatmalı Puf Kurutma Yöntemi İle Kurutulması", Akademik Gıda, vol. 17, no. 1, pp. 81-88, Mar. 2019, doi:10.24323/akademik-gida.544726

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