• Title/Summary/Keyword: puffing temperature

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Development of Vacuum Puffing Machine for Non-deep Fried Yukwa and Its Puffing Characteristics by Process Variables (비유탕 유과 제조를 위한 진공팽화기의 개발 및 공정변수에 따른 유과의 팽화특성)

  • Yu, Je-Hyeok;Ryu, Gi-Hyung
    • Food Engineering Progress
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    • v.14 no.3
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    • pp.193-201
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    • 2010
  • The aim of this study was to analyse the quality of Yukwa puffed by using a vacuum puffing machine and compare to deep-fried Yukwa. The effect of vacuum puffing condition including heating temperature(100-${160^{\circ}C}$), preheating time(0-8 min) and vacuum puffing time(5-20 min) on physical and microstructure characteristics of the Yukwa was investigated. Vacuum puffed Yukwa at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 10 min puffing time had highest value in volumetric expansion ratio(10.04) and lowest value in bulk density(0.15 g/$cm^{3}$). The breaking strength showed the lowest value of 140 g/$cm^{3}$ in vacuum puffing Yukwa at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 15 min puffing time. The Yukwa puffed with the vacuum puffing machine at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 15 min puffing time had the higher value of bulk density and the lower value of volumetric expansion ratio than those of deep-fried Yukwa. Increasing preheating time and vacuum puffing time caused an increase in white and an decrease in yellowness. The vacuum-puffed Yukwa exhibited smaller and uniform cell structure, while deep-fried Yukwa exhibited apparently in larger pores inside and smaller pores near the surface layer. The optimum condition of vacuum puffing machine for the production of vacuum-puffing Yukwa was ${120^{\circ}C}$ heating temperature, 4 min preheating time and 5 min puffing time.

Effect of Puffing in the Extraction of Active Ingredients from the Roots of Paeonia lactiflora and Astragalus membranaceus

  • Lee, Hyojin;Jang, Kyoung Won
    • Natural Product Sciences
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    • v.28 no.2
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    • pp.89-92
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    • 2022
  • In Asia, the roots of Paeonia lactiflora and Astragalus membranaceus have been used as therapeutic agents for thousands of years. Once the medicinal plants are harvested, they are dried and their ingredients are extracted by heat-mediated reflux extraction. However, the condensed structure of organic products (especially roots) limits the extraction of bioactive components. In this study, we assessed the effect of the puffing method (using high temperature and pressure) before the extraction process in relation to the profile and antioxidant capacity of active ingredients. We demonstrated that the additional puffing process before extraction methods improves the yield of polyphenol concentrations and antioxidant activities from the roots of P. lactiflora and A. membranaceus.

Autoignition Phenomena of a Single Diesel/1-Butanol Mixture Droplet (디젤/1-부탄올 혼합연료 단일액적의 자발화 현상)

  • Kim, Hyemin
    • Journal of ILASS-Korea
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    • v.23 no.2
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    • pp.90-95
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    • 2018
  • The goal of this study is to experimentally observe the autoignition phenomena of a diesel/1-butanol mixture droplet in ambient pressure and $700^{\circ}C$ condition. A volume ratio of 1-butanol in the fuel was set to 25, 50 and 75%. A single droplet was installed at the tip of fine thermocouple, and the electric furnace dropped down to make elevated temperature condition. Droplet behavior during the experiment could be divided into 3 stages including droplet heating, puffing and autoignition/combustion. Puffing process intensively observed for the case of 1-butanol volume ratio of 25 and 50%, but did not occur at 75%. Increase of 1-butanol volume ratio hindered rise of the droplet temperature and delayed ignition. In addition, puffing process also affected on autoignition, so the ignition delay of 1-butanol volume ratio of 50% was became longer than that of 75% case.

Effects of Puffing treatments on the Sensory Qualities improving of Ginseng Extract (팽화처리가 인삼Extract의 품질에 미치는 영향)

  • 심건섭;이성갑
    • Journal of the Korean Professional Engineers Association
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    • v.33 no.1
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    • pp.106-115
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    • 2000
  • The effect of puffing treatments on the sensory qualities improving of Ginseng Extract were investigated in the good products for rejecting soil flavor as Ginseng foreign bad taste, through chemical analysis and actual manufacturing practice, the following results were obtained. Puffing treated<15kg / ㎠psi> ginseng has produced a marked increase in soluble solid, crude saponin yield to the extent of 10% and without soil taste as compared with control Ginseng. Optimum Ginseng ethanol extraction condition were 90$\^{C}$ for 8 hours, which was cheap operating cost and color, apperance, total solid yield of Ginseng extracted products. For 70% ethanol extraction in temperature range of 60∼90$\^{C}$ for 8 hours, the higher temperature resulted higher yields in solids and Ginsenoside Especially, GinsenosideRgl as most effective physiological function component yield was increased in 18% by puffed Ginseng than control Cinseng products. The Hunter's color, L. a and b values of Ginseng extract were 31.09, 21.9 and 49.5 and increase brown and red color value and total Δ Evalue.

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Effect of Moisture Content and Temperature on Physical Properties of Instant Puffed Rice Snacks (수분함량과 온도에 따른 즉석팽화 쌀 스낵의 물리적 특성)

  • Tie, Jin;Yu, Je-Hyeok;Ryu, Gi-Hyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.6
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    • pp.846-852
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    • 2012
  • The physical properties of instant puffed rice snacks with non-glutinous, glutinous, and steamed non-glutinous rice were evaluated at different moisture content and puffing temperatures. Raw materials were tempered to 9%, 12%, 15%, and 18% moisture content and puffed at $200^{\circ}C$, $210^{\circ}C$ and $220^{\circ}C$. With the increase in moisture content and puffing temperature, puffed snacks were less bulky. As the moisture content decreased and puffing temperature increased, the whiteness (L) value of puffed snacks decreased, while the redness (a) and yellowness (b) values increased. WSI and WAI were higher with an increase in moisture content and puffing temperature. Instant puffed rice snacks made from non-glutinous, glutinous, and steamed non-glutinous rice showed differences in bulk density, WSI, and WAI, while no difference was found in color values. When the moisture content increased from 9% to 15%, the cells within the products became more uniform and smaller. The instant puffed rice snacks made from glutinous rice showed the smallest and most uniform cell structure.

Changes in the Chemical Components of Red and White Ginseng after Puffing (팽화 가공에 따른 홍삼과 백삼의 성분변화)

  • Kim, Sang-Tae;Jang, Ji-Hyun;Kwon, Joong-Ho;Moon, Kwang-Deog
    • Food Science and Preservation
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    • v.16 no.3
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    • pp.355-361
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    • 2009
  • In this study, raw ginseng produced by different methods was puffed, and physicochemical properties were analyzed and compared. Raw ginseng included white ginseng lateral root (WGL), red ginseng lateral root (RGL), red ginseng main root (RGM), and red ginseng main root with 15% (w/w) moisture (RGMM). All samples were puffed at a pressure of 7 kg/cm2. Crude saponin content was increased after puffing compared with that of control ginseng. RGM and RGMM showed significant increases in crude saponin content, from 1.67% and 1.41% to 2.84% and 3.09% (all w/w), respectively. However, the ginsenoside content of WGL was decreased after puffing. Rg3, Rh1, and Rh2 values of red ginseng were increased by puffing compared with those of control red ginseng. The total sugar content of ginseng decreased after puffing. The mineral components of puffed ginseng were similar to those of raw ginseng. Levels of total phenolic compounds and antioxidant activities of ginseng were increased after puffing, and electron-donating ability was greatly increased. The acidic polysaccharide content of ginseng increased slightly and the amino acid content decreased due to the high temperature used during puffing.

The Changes of Benzo[α]pyrene in Herbal Teas containing Astragalus membranaceus, Schizandra chinensis, Liriope platyphylla and Platycodon grandiflorum Which are affected by the Puffing Conditions (Puffing 조건에 따른 황기, 오미자, 맥문동 및 길경을 첨가한 한방차의 Benzo[α]pyrene 변화)

  • Oh, Sung-Cheon
    • The Korean Journal of Food And Nutrition
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    • v.27 no.1
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    • pp.75-79
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    • 2014
  • The following study is the result of herbal teas puffed at different temperatures between $140{\sim}220^{\circ}C$. Depending on treatment temperatures, the water contents decreased, while some carbonization occurred and crude ash contents relatively increased. Also, the crude protein and crude fat experienced little changes. B(${\alpha}$)P contents (0.16~0.17 ppb) showed little change according to treatment temperatures. From this result, the B(${\alpha}$)P content differed depending on the treatment temperature and raw materials. Solid elution rate figures of the herbal teas ranged from 0.27~0.45% (w/w) and the rate of solid elution increased along with higher puffing temperatures. The reason for the increase in solid elution rates is due to the breakage of cross bridges between the raw materials in the herbal tea which are carbohydrates, proteins, lipids and etc. after treatments of physical changes rather than chemical ones.

Changes in Solid Elution Rate and Benzo[${\alpha}$]pyrene During Puffing Temperature of Herbal Tea Containing Angelica gigas, Paeoniae radix, Cnidium officinale, Saururus chinensis, Artemisia capillarisin and Zizyphus vulgaris (당귀, 작약, 천궁, 삼백초, 인진쑥 및 산조인을 첨가한 한방차의 팽화 온도별 고형분 용출율과 Benzo[${\alpha}$]pyrene의 변화)

  • Jang, Jae-Seon;Choi, Mi-Yong;Oh, Sung-Cheon
    • Journal of the Korean Applied Science and Technology
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    • v.31 no.2
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    • pp.305-312
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    • 2014
  • The following study is the result of herbal teas puffed at different temperatures between $140{\sim}220^{\circ}C$. There was change of single breadth that some carbonization occurs according to rise of processing temperature and crude ash content rises relatively, and crude protein and crude fat content had hardly changed and moisture content decreased. The solid elution rate of the herbal teas appeared by 0.18~0.27% (w/w), it increased as puffing temperature rises. The reason for the increase in solid elution rates is due to the breakage of cross bridges between the raw materials in the herbal tea which are carbohydrates, proteins, lipids and etc. after treatments of physical changes rather than chemical ones. Benzopyrene content happened difference in B(${\alpha}$)P content according to processing temperature, raw material by 0.18~0.24 ppbs.

The Physical Properties of -uffed Snacks (ppeongtuigi) Added with Sweet Potato Flours (일반 고구마 분말을 첨가한 팽화과자(뻥튀기)의 이화학적 특성)

  • Cheon, Seon-Hwa;Eun, Jong-Bang
    • Journal of Applied Biological Chemistry
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    • v.54 no.3
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    • pp.147-152
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    • 2011
  • The physical properties of puffed snack by pellet with sweet potato flour, brown rice flour and wheat flour were evaluated at different moisture content, puffing temperature, and puffing time. The sweet potato pellets were tempered to 14, 16, and 18% moisture content and were puffed at 233, 238, and $243^{\circ}C$ for 4, 5 and 6 s. The whitness ($L^*$) value decreased as the heating temperature and time increased. The redness ($a^*$) and yellowness ($b^*$) values increased with increasing heating temperature and time. The specific volume of sweet potato puffed snacks showed an increasing trend with higher puffing conditions. The hardness of sweet potato puffed snacks increased as heating time and heating temperature increased. The sweet potato puffed snacks prepared with increasing moisture content (18%), heating times (6 s), and heating temperatures ($243^{\circ}C$) were awarded the highest scores for most of the sensory attributes and hence declared as best sweet potato puffed snacks.

Method for expanding tobacco leaves with steam at high temperature and velocity (고온 증기를 이용한 잎담배의 팽화연구)

  • 김병구;김기환;정한주;유광근;이태호
    • Journal of the Korean Society of Tobacco Science
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    • v.17 no.1
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    • pp.68-78
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    • 1995
  • A study of expanding tobacco includes the steps of adjusting the moisture content of cut tobacco, without the use of exogenous impregnants by contacting the filler with a high velocity gaseous medium at elevated temperature such that heat is rapidly and substantially uniformly transferred from the medium to the filler for a total contact time sufficient to expand the tobacco leaves. Study is disclosed for drying and expanding cut tobacco by introducing the tobacco into an elongated tubular shaped conduit through which steam high temperature 150-35$0^{\circ}C$ and high velocity above the 18m1sec, super steam is recycled. moisture content of shreded tobacco leaves, immediately before treatment within the range of from 10% to 24% and, most preferably, within the range of from 18% to 21%. Expanding rate showed 70% in NC -82(B.3) and 42% in Burley -21(B.1) which is produced in 1993 under this condition. When expanding tobacco expanded tobacco did not change significally, but they were decreased at 27$0^{\circ}C$ very largely. The curtailment of cost price and physical and chemical properties of various items were improved in cigarettes. Key words : Expanding tobacco, Super steam tobacco expansion, Fast drying tobacco, High temperature treat tobacco, Puffing tobacco.

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