A Review on Explosion Puffing Technology for Fruits and Vegetables
Fan Xiaoping, Wang Yajun, Zou Zijue, Wu Fangying, and Ying Danyang
College of Food Science, South China Agricultural University, Guangzhou , China
Abstract—Explosion puffing is a new technology used for controlling the texture of fruits and vegetables, which has attracted attention from academia and industry in recent years. It has broad prospects, and the explosion-puffed products are natural, of the best quality, nutritious, crispy and easy to store. In this paper, the characteristics of explosion puffing and its products were introduced. The process, product quality and mechanisms of the technology were reviewed. Finally, the research direction and development trends of this technology were discussed.
Index Terms—Fruits and vegetables; explosion puffing; texture; processin
Cite: Fan Xiaoping, Wang Yajun, Zou Zijue, Wu Fangying, and Ying Danyang, "A Review on Explosion Puffing Technology for Fruits and Vegetables," International Journal of Food Engineering, Vol. 4, No. 4, pp. 332-336, December 2018. doi: 10.18178/ijfe.4.4.332-336
Cite: Fan Xiaoping, Wang Yajun, Zou Zijue, Wu Fangying, and Ying Danyang, "A Review on Explosion Puffing Technology for Fruits and Vegetables," International Journal of Food Engineering, Vol. 4, No. 4, pp. 332-336, December 2018. doi: 10.18178/ijfe.4.4.332-336
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