Explosion Puff Drying of Fruits and Vegetables

Yıl 2019, , 81 - 88, 26.03.2019

Özgün Köprüalan Anıl Bodruk Figen Ertekin

https://doi.org/10.24323/akademik-gida.544726

Cited By: 2

Öz

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. 

Anahtar Kelimeler

Explosive puff drying, Snacks, Freeze-drying, Hot air-drying, Extrusion

Meyve ve Sebzelerin Patlatmalı Puf Kurutma Yöntemi İle Kurutulması

Öz

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.

Anahtar Kelimeler

Patlatmalı puf kurutma, Atıştırmalık, Dondurarak kurutma, Sıcak hava ile kurutma, Ekstrüzyon

Kaynakça

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