Instant Pressure Drop Evaluation during Saturated Steam Puffing of Carrots

Abstract

Vapor instant release and superheated liquid flash evaporation in foods are the two main factors in steam-puffing. The condensed water produced by saturated steam is absorbed by the food material, thereby increasing moisture content. A model, which incorporated moisture content, radius, mechanical properties of un-puffed materials, properties of saturated steam, was generated. Spherical carrots (diameter: 10±1 mm) were used. The results revealed that the puffing power model can be used to predict the relationship between puffing ratio (R2 >0.95) and moisture content (20–32%), and the relationship between puffing ratio (R2 >0.99) and saturated steam temperature (390–430 K). Sufficient moisture content was the basis for producing superheated liquid for puffing; superheated steam at high temperatures was necessary for the formation of superheated liquid and high vapor pressure values in food materials.