FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (12): 183-187.

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Explosion Puffing Drying of Hami-melon at Modified Temperature and Pressure

 MENG  Xian-Jun, WANG  Di, BI  Jin-Feng   

  1. 1.College of Food Science, Shenyang Agricultural University, Shenyang 110161, China; 2.Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100094, China
  • Online:2007-12-15 Published:2011-11-22

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Abstract: Using the technology of explosion puffing drying for Hami-melon at modified temperature and pressure, the effect of water content after pre-drying, puffing temperature, vacuum drying temperature and time, residence time and preesure difference on degree of water content after puffing, crispness, bulk density and color were analyzed. The results showed that: the quality of the products were affected remarkably by the parameter of water content after pre-drying, puffing temperature and vacuum drying time. The optimum parameters were: water content after pre-drying 30.14%, puffing temperature 90 ℃, vacuum drying temperature 80 ℃ and vacuum drying time 120 min.The quality of products were affected indistinctively by the parameter of residence time and pressure difference, which could be identified as 5 min and 0.2 MPa.

Key words: Hami-melon, modified temperature and pressure, explosion puffing drying, affect parameter