Hot air puffing kinetics for soy-fortified wheat-based ready-to-eat (RTE) snacks

Food and Bioprocess Technology

Volumn 3, Issue 3, 2010, Pages 415-426

  Pardeshi, I L ^a   Chattopadhyay, P K ^b  

^a Dr Panjabrao Deshmukh Krishi Vidyapeeth   (India)

^b INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Diffusivity; Extrudate; Hot air puffing; HTST; Soy; Wheat; Whirling bed

Indexed keywords

AIR VELOCITIES; COLOR SCORES; DIFFUSIVITIES; DRYING MODEL; EFFECTIVE DIFFUSIVITIES; EXPANSION RATIO; EXTRUDATES; HIGH TEMPERATURE; HOT AIR; HOT AIR TEMPERATURE; INITIAL MOISTURE; LINEAR RELATIONSHIPS; MOISTURE CONTENTS; PAGE MODELS; READY-TO-EAT; TEMPERATURE RANGE; THIN LAYERS;

ACTIVATION ENERGY; DIFFUSION; MOISTURE DETERMINATION; ROTATION;

MOISTURE CONTROL;

NEPTUNIA; TRITICUM AESTIVUM;

EID: 77952813792     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0100-z     Document Type: Article

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