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- W2611758932 endingPage "84" @default.
- W2611758932 startingPage "69" @default.
- W2611758932 abstract "Popping of starchy pellets in a domestic microwave oven has proven difficult compared to pellets expanded in frying oil, and even to microwave expanded popcorn. These pellets encounter problems like uneven popping, burning and the absence of an audible cue for the end of popping. The lack of a moisture barrier, like the pericarp of popcorn, leads to the development of an inverse temperature gradient in the pellets and a significant moisture loss before and after expansion. In this paper we review the hypotheses and solutions for the criticality of microwave popping of starchy pellets, as discussed in scientific and patent literature. We have found a large collection of critical factors and their associated hypotheses, which have been structured via linking them to specific steps in the physical expansion process. We conclude with a list of hypotheses that we view valuable for further investigation." @default.
- W2611758932 created "2017-05-12" @default.
- W2611758932 creator A5063734298 @default.
- W2611758932 creator A5085604430 @default.
- W2611758932 date "2017-10-01" @default.
- W2611758932 modified "2023-09-27" @default.
- W2611758932 title "Critical factors in microwave expansion of starchy snacks" @default.
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- W2611758932 doi "https://doi.org/10.1016/j.jfoodeng.2017.05.001" @default.
- W2611758932 hasPublicationYear "2017" @default.
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