Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and beta-carotene content

A - Papers appearing in refereed journals

Pohndorf, R. S., Lang, G. H., Ferreira, C. D., Ziegler, V., Goebel, J. T. and Oliveira, M. 2019. Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and beta-carotene content. Journal of Food Process Engineering. 42 (6), p. e13204.

AuthorsPohndorf, R. S., Lang, G. H., Ferreira, C. D., Ziegler, V., Goebel, J. T. and Oliveira, M.
Abstract

In order to obtain popcorn grains with excellent popping properties and a high β‐carotene content, the drying kinetics were investigated, and response surface methodology was used to optimize the drying process of red popcorn at temperatures of 40, 70, and 100°C and air velocities of 0.5, 1.5, and 2.5 m/s. The Page equation satisfactorily described the drying kinetics of red popcorn. Both variables (temperature and air velocity) had a significant effect on the popping yield, expansion time, and β‐carotene content. For the expansion time, only the air velocity had a significant effect. Based on an established quality standard, the temperature range of 40 and 50°C and air velocity from 0.5 to 1.2 m/s provided popcorn grains with a popping yield, expansion capacity, and β‐carotene content above 7%, 9 mL/mL, and 7.4 mg/100 g, respectively, and an expansion time below 130 s.

KeywordsHealth grain; Caroteinoids; Bioactive compounds
Year of Publication2019
JournalJournal of Food Process Engineering
Journal citation42 (6), p. e13204
Digital Object Identifier (DOI)doi:10.1111/jfpe.13204
Open accessPublished as non-open access
Output statusPublished
Publication dates
Online12 Aug 2019
Publication process dates
Accepted08 Jul 2019
PublisherWiley
ISSN1745-4530

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