Exposing the hydrated-soft-starch matrix of intact grain or reconstituted flour dough to a high-
temperature-short-time (HTST) leads to rapid vapor generation that facilitates high-pressure …

This study synthesized nano-zinc oxide (ZnO)-doped activated carbon based on popped
rice. The rice was prepared by heating unmilled rice using hot air to create a porous …

This research aimed to optimize the microwave popping process of 5 cultivars of ñuña
beans under different moisture content. This work was divided into two stages: determining …

A new innovative cannon puffing technology, called Vac‐Can‐Puff (VCP), consisting of a
puffing gun connected to a vacuum pump, was conceived for the production of half‐popped …

The growing market for healthy snacks has generated great interest in improving many of
the traditional processes used for their production. Extrusion, drying, frying, or puffing, as …

The objectives of this study were to examine microwave oven (MO) and entails conventional
heating (CH) under normal condition and difference times to produce popped of popcorn in …

Importance of the work: The microwave puffing method can produce a non-fried tofu skin
snack to replace the fried snack. Objectives: To investigate the production method and …

2.2. 3.2 Current Trends in Drying............................................................................ 38 2.2. 4
Baking......................................................................................................................... 39 2.2. 4.1 …

The sudden heating at high temperature short time causes expansion of the moisture
present in the inter-granular spaces of the starch granules in the form of vapor which results …