Critical factors in microwave expansion of starchy snacks

被引:37
作者
van der Sman, R. G. M. [1 ]
Bows, J. R. [2 ]
机构
[1] Wageningen Univ & Res, Wageningen Food Biobased Res, Wageningen, Netherlands
[2] PepsiCo R&D, Leicester, Leics, England
关键词
Expanded snacks; Microwave; Starch; Popcorn; MOISTURE-CONTENT; DIELECTRIC-PROPERTIES; POPPING CHARACTERISTICS; PHYSICAL-PROPERTIES; EXTRUDED PELLETS; PROPOSED MECHANISM; CELLULAR STRUCTURE; IMITATION CHEESE; CORN FLOUR; POTATO;
D O I
10.1016/j.jfoodeng.2017.05.001
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
Popping of starchy pellets in a domestic microwave oven has proven difficult compared to pellets expanded in frying oil, and even to microwave expanded popcorn. These pellets encounter problems like uneven popping, burning and the absence of an audible cue for the end of popping. The lack of a moisture barrier, like the pericarp of popcorn, leads to the development of an inverse temperature gradient in the pellets and a significant moisture loss before and after expansion. In this paper we review the hypotheses and solutions for the criticality of microwave popping of starchy pellets, as discussed in scientific and patent literature. We have found a large collection of critical factors and their associated hypotheses, which have been structured via linking them to specific steps in the physical expansion process. We conclude with a list of hypotheses that we view valuable for further investigation. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码:69 / 84
页数:16
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