Dehydrated Blueberries by the Continuous Explosion‐Puffing Process
- 1 March 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (2) , 445-448
- https://doi.org/10.1111/j.1365-2621.1982.tb10100.x
Abstract
A blueberry dehydration process which includes the unique continuous explosion‐puffing system (CEPS) is described. A drying study including alternate drying pretreatments failed to increase the dehydration rate. It was found that care during processing was necessary to prevent rupture of the berries as rupture caused bleeding during drying which reduced the drying rate. Optimum operating conditions for CEPS were established for blueberries. Measurements of dried blueberry properties such as bulk density, color, rehydration, and disintegration were used to determine optimum operating conditions for pressure (103 kPa), temperature (190°C), and feed moisture (18.5%) for CEPS.This publication has 4 references indexed in Scilit:
- Carrot Dehydration—Optimization Process Studies on the Explosion‐Puffing ProcessJournal of Food Science, 1981
- CONTINUOUS EXPLOSION‐PUFFING OF APPLESJournal of Food Science, 1980
- CONTINUOUS EXPLOSION‐PUFFING OF POTATOESJournal of Food Science, 1977
- Blueberry CulturePublished by Rutgers University Press ,1967