Process optimization of CO2 high-pressure and low-temperature explosion puffing drying for apple chips using response surface methodology

Change of Ginsenoside Profiles in Processed Ginseng by Drying, Steaming, and Puffing

(2019) Ji-Hye Shin et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Multivariate analyses of the physicochemical properties of turnip (Brassica rapa L.) chips dried using different methods

(2019) You-Lin Xue et al.   DRYING TECHNOLOGY

Central composite design (CCD)-Response surface methodology (RSM) of effective electrospinning parameters on PVP-B-Hf hybrid nanofibrous composites for synthesis of HfB2-based composite nanofibers

(2019) Raziyeh Ghelich et al.   COMPOSITES PART B-ENGINEERING

Evaluation of the usefulness of serial combination processes for drying of apples

(2019) Tim Siebert et al.   DRYING TECHNOLOGY

Bond behaviour of nano-silica-modified self-compacting engineered cementitious composite using response surface methodology

(2019) Bitrus Emmanuel Achara et al.   CONSTRUCTION AND BUILDING MATERIALS

Optimization of explosion puffing drying for high-value yellow-fleshed peach crisps using response surface methodology

(2018) Jiangfeng Song et al.   DRYING TECHNOLOGY

Effects of extrusion with CO2 injection on physical and antioxidant properties of cornmeal-based extrudates with carrot powder

(2017) Sasimaporn Samard et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Impacts of Explosion Puffing Drying Combined with Hot-Air and Freeze Drying on the Quality of Papaya Chips

(2017) Jian Lyu et al.   International Journal of Food Engineering

Impacts of Explosion Puffing Drying Combined with Hot-Air and Freeze Drying on the Quality of Papaya Chips

(2017) Jian Lyu et al.   International Journal of Food Engineering

The role of drying methods on enzymatic activity and phenolics content of impregnated dried apple

(2016) Margarita H. Ahmad-Qasem et al.   DRYING TECHNOLOGY

Influence of number of puffing times on physicochemical, color, texture, and microstructure of explosion puffing dried apple chips

(2015) Jian-Yong Yi et al.   DRYING TECHNOLOGY

Effect of puffing conditions on physical properties and rehydration characteristic of instant rice product

(2015) Jittimon Wongsa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Drying of shrinkable food products: Appraisal of deformation behavior and moisture diffusivity estimation under isotropic shrinkage

(2015) B. Ortiz-García-Carrasco et al.   JOURNAL OF FOOD ENGINEERING

Impacts of Pre-Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips

(2015) Jianyong Yi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips

(2015) Jianyong Yi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation indicators of explosion puffing Fuji apple chips quality from different Chinese origins

(2015) Jin-feng Bi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influences of Pretreatments and Drying Process Including Fluidized Bed Puffing on Quality Attributes and Microstructural Changes of Banana Slices

(2015) Chonlada Raikham et al.   DRYING TECHNOLOGY

Effects of Ultrasound and Microwave Pretreatments of Apple Before Spouted Bed Drying on Rate of Dehydration and Physical Properties

(2014) Kebitsamang Joseph Mothibe et al.   DRYING TECHNOLOGY

Optimising pulsed microwave-vacuum puffing for Shiitake mushroom (Lentinula edodes) caps and comparison of characteristics obtained using three puffing methods

(2014) Su-Wen Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of Instant Pressure Drop Puffing with Super-Heated Vapor on the Physical Properties of Granny Smith Apple Chips

(2014) Fengping An et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effects of Waxy Rice Moisture Content and Rate of CO2 Injection on Characteristics of Extruded Pellets and Vacuum-Puffed Yukwa (a Korean Traditional Snack)

(2013) Xiaojun Shen et al.   CEREAL CHEMISTRY

Optimum Conditions of Fluidized Bed Puffing for Producing Crispy Banana

(2013) Chonlada Raikham et al.   DRYING TECHNOLOGY

Quality Properties of Crispy Winter jujube Dried by Explosion Puffing Drying

(2013) Xinyi He et al.   International Journal of Food Engineering

Comparison of drying characteristic and uniformity of banana cubes dried by pulse-spouted microwave vacuum drying, freeze drying and microwave freeze drying

(2013) Hao Jiang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Trends in Development of Dried Vegetable Products as Snacks

(2012) Lue-lue Huang et al.   DRYING TECHNOLOGY

EFFECTS OF FREEZING PRETREATMENT, MICROWAVE-ASSISTED VIBRO-FLUIDIZED BED DRYING AND DRYING TEMPERATURE ON INSTANT RICE PRODUCTION AND QUALITY

(2012) JIRAPORN SRIPINYOWANICH et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying

(2012) Kejian Zou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study of Instant Controlled Pressure Drop DIC Treatment in Manufacturing Snack and Expanded Granule Powder of Apple and Onion

(2011) S. Mounir et al.   DRYING TECHNOLOGY

Effects of Osmotic Treatment and Superheated Steam Puffing Temperature on Drying Characteristics and Texture Properties of Banana Slices

(2011) S. Tabtiang et al.   DRYING TECHNOLOGY

Microwave-Osmotic Dehydration of Apples Under Continuous Flow Medium Spray Conditions: Comparison with Other Methods

(2010) Elham Azarpazhooh et al.   DRYING TECHNOLOGY

Effect of Blanching in Water and Sugar Solutions on Texture and Microstructure of Sliced Carrots

(2010) Lilia Neri et al.   JOURNAL OF FOOD SCIENCE

Effect of process parameters and soy flour concentration on quality attributes and microstructural changes in ready-to-eat potato–soy snack using high-temperature short time air puffing

(2007) A. Nath et al.   LWT-FOOD SCIENCE AND TECHNOLOGY