Expansion of Emmental cheese and tofu using instant controlled pressure drop (DIC) process

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F22%3A00352566" target="_blank" >RIV/68407700:21220/22:00352566 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1016/j.fbp.2021.10.007" target="_blank" >https://doi.org/10.1016/j.fbp.2021.10.007</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.fbp.2021.10.007" target="_blank" >10.1016/j.fbp.2021.10.007</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Expansion of Emmental cheese and tofu using instant controlled pressure drop (DIC) process

Popis výsledku v původním jazyce

Two foods, belonging to different protein sources (dairy vs plant), namely Emmental cheese and tofu, were treated by the instant pressure drop (DIC) process inserted between two drying stages to obtain expanded and crispy snacks. This process consisted of a short heating step (t = 38–52 s) using steam under pressure (p = 0.26–0.62 MPa) and instantaneous pressure drop toward a vacuum. This pressure drop provoked auto-vaporization of the superheated liquid, which resulted in volume expansion, and cooling of the food. The expansion was visualized using a rapid camera at a frequency of 1000 images/s. The pressure and temperature histories were registered simultaneously. Three expansion ratios were evaluated: (i) r the ratio of food volumes after and before DIC process measured using sand pycnometry, (ii) rC calculated from dimensions measured by a caliper, and (iii) rI calculated from dimension reading from images. The shrinkage s = (rI/rC) -1, and the deformation d = (rC/r) -1 of the samples were then evaluated. Using response surface methodology, the optimal processing conditions for maximum expansions r = 2.5 and rC = 4.5 were found for Emmental and tofu, respectively as p = 0.5 and 0.62 MPa, t = 40 and 38 s. The creation of mist, inherent to the pressure drop of steam, made the visual observation impossible at the beginning of pressure drop. The samples were already expanded when the mist disappeared. Taking the mist presence as the upper limit of expansion time, the expansion took dozens of milliseconds at a pressure drop rate of 1.25 MPa/s. The temperature in the reactor decreased at a rate of 750 °C/s.

Název v anglickém jazyce

Expansion of Emmental cheese and tofu using instant controlled pressure drop (DIC) process

Popis výsledku anglicky

Two foods, belonging to different protein sources (dairy vs plant), namely Emmental cheese and tofu, were treated by the instant pressure drop (DIC) process inserted between two drying stages to obtain expanded and crispy snacks. This process consisted of a short heating step (t = 38–52 s) using steam under pressure (p = 0.26–0.62 MPa) and instantaneous pressure drop toward a vacuum. This pressure drop provoked auto-vaporization of the superheated liquid, which resulted in volume expansion, and cooling of the food. The expansion was visualized using a rapid camera at a frequency of 1000 images/s. The pressure and temperature histories were registered simultaneously. Three expansion ratios were evaluated: (i) r the ratio of food volumes after and before DIC process measured using sand pycnometry, (ii) rC calculated from dimensions measured by a caliper, and (iii) rI calculated from dimension reading from images. The shrinkage s = (rI/rC) -1, and the deformation d = (rC/r) -1 of the samples were then evaluated. Using response surface methodology, the optimal processing conditions for maximum expansions r = 2.5 and rC = 4.5 were found for Emmental and tofu, respectively as p = 0.5 and 0.62 MPa, t = 40 and 38 s. The creation of mist, inherent to the pressure drop of steam, made the visual observation impossible at the beginning of pressure drop. The samples were already expanded when the mist disappeared. Taking the mist presence as the upper limit of expansion time, the expansion took dozens of milliseconds at a pressure drop rate of 1.25 MPa/s. The temperature in the reactor decreased at a rate of 750 °C/s.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food and Bioproducts Processing

ISSN

0960-3085

e-ISSN

1744-3571

Svazek periodika

131

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

12

Strana od-do

1-12

Kód UT WoS článku

000721147900001

EID výsledku v databázi Scopus

2-s2.0-85118528182