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KMID : 1024420100140030193
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Food Engineering Progress
2010 Volume.14 No. 3 p.193 ~ p.201
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Development of Vacuum Puffing Machine for Non-deep Fried Yukwa and Its Puffing Characteristics by Process Variables
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Yu Je-Hyeok
Ryu Gi-Hyung
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Abstract
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The aim of this study was to analyse the quality of Yukwa puffed by using a vacuum puffing machine and compare to deep-fried Yukwa. The effect of vacuum puffing condition including heating temperature(100-160oC), preheating time(0-8 min) and vacuum puffing time(5-20 min) on physical and microstructure characteristics of the Yukwa was investigated. Vacuum puffed Yukwa at 100oC heating temperature, 6 min preheating time and 10 min puffing time had highest value in volumetric expansion ratio(10.04) and lowest value in bulk density(0.15 g/cm3). The breaking strength showed the lowest value of 140 g/cm2 in vacuum puffing Yukwa at 100oC heating temperature, 6 min preheating time and 15 min puffing time. The Yukwa puffed with the vacuum puffing machine at 100oC heating temperature, 6 min preheating time and 15 min puffing time had the higher value of bulk density and the lower value of volumetric expansion ratio than those of deep-fried Yukwa. Increasing preheating time and vacuum puffing time caused an increase in white and an decrease in yellowness. The vacuum-puffed Yukwa exhibited smaller and uniform cell structure, while deep-fried Yukwa exhibited apparently in larger pores inside and smaller pores near the surface layer. The optimum condition of vacuum puffing machine for the production of vacuum-puffing Yukwa was 120oC heating temperature, 4 min preheating time and 5 min puffing time.
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KEYWORD
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Yukwa, vacuum puffing, puffing characteristics
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