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Listar por palabra clave "Puffing"

Mostrando ítems 1-5 de 5

Aplicación de la operación de puffing para la obtención de aperitivos sin gluten a partir de cereales

Peris Fuertes, Bernat (Universitat Politècnica de València, 2016-10-14)

[ES] Los aperitivos o productos ready to eat libres de gluten como el arroz integral, amaranto, maíz, mijo, quinoa y trigo sarraceno, suelen consumirse para el desayuno, entre comidas o para incluirlos en otras recetas, ...
Development and use of three-dimensional image analysis algorithms to evaluate puffing of banana slices undergone combined hot air and microwave drying

Satienkijumpai, A.; Jinorose, Maturada; Devahastin, Sakamon (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Puffing is an attractive alternative for the production of healthy crisp snacks without frying. Although image analysis has been used in some prior studies to evaluate puffing, such an evaluation was made only in one ...
Experimental investigation on puffing and micro-explosion occurrence of water in rapeseed oil emulsions droplets. Effect of the surfactant concentration

Melo-Espinosa, Eliezer Ahmed; Bellettre, Jerome; Tarlet, Dominique; Piloto-Rodriguez, Ramon; Verhelst, Sebastian (Editorial Universitat Politècnica de València, 2017-07-28)

[EN] In this paper, the assessment of puffing and micro-explosion occurrence in emulsion drops with different water percentage is studied. The emulsified fuels are formulated using micro channel emulsifier, rapeseed oil ...
Microexplosion and Puffing of an Emulsion Fuel Droplet

Xia, Jun; Shinjo, Junji (Editorial Universitat Politècnica de València, 2017-07-28)

[EN] Microexplosion is rapid disintegration of an emulsion droplet caused by explosive boiling of embedded liquid subdroplets with a lower boiling point. Microexplosion and puffing (partial microexplosion) are potentially ...
Study of the puffing process of amaranth seeds by dielectric spectroscopy

Castro Giráldez, Marta; Fito Suñer, Pedro José; Prieto, J. M.; Andrés Grau, Ana María; Fito Maupoey, Pedro (Elsevier, 2012-05)

[EN] Amaranth (Amaranth spp) is considered a pseudocereal with valuable nutritional characteristics. Amaranth grain is commonly used in cereal industry as expanded product obtained from the puffing operation. In this work, ...