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Yuejin Yuan, Zhe Zhao, Lu Wang, Yingying Xu, Haifeng Chen, Lingbo Kong & Dong Wang. (2022) Process optimization of CO2 high-pressure and low-temperature explosion puffing drying for apple chips using response surface methodology. Drying Technology 40:1, pages 100-115.
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Tomasz Pawlak, Jolanta Gawałek, Antoni Ryniecki, Jerzy Stangierski, Idzi Siatkowski, Barbara Peplińska & Edward Pospiech. (2019) Microwave vacuum drying and puffing of the meat tissue - process analysis. Drying Technology 37:2, pages 156-163.
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Jian-Yong Yi, Lin-Yan Zhou, Jin-Feng Bi, Ping Wang, Xuan Liu & Xin-Ye Wu. (2016) Influence of number of puffing times on physicochemical, color, texture, and microstructure of explosion puffing dried apple chips. Drying Technology 34:7, pages 773-782.
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Prerna Khawas, Kshirod Kumar Dash, Arup Jyoti Das & Sankar Chandra Deka. (2016) Modeling and optimization of the process parameters in vacuum drying of culinary banana (Musa ABB) slices by application of artificial neural network and genetic algorithm. Drying Technology 34:4, pages 491-503.
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Chonlada Raikham, Somkiat Prachayawarakorn, Adisak Nathakaranakule & Somchart Soponronnarit. (2015) Influences of Pretreatments and Drying Process Including Fluidized Bed Puffing on Quality Attributes and Microstructural Changes of Banana Slices. Drying Technology 33:8, pages 915-925.
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Preeda Prakotmak, Somchart Soponronnarit & Somkiat Prachayawarakorn. (2014) Design of Porous Banana Foam Mat to Resist Moisture Migration Using a 2-D Stochastic Pore Network and Its Textural Property. Drying Technology 32:8, pages 981-991.
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Articles from other publishers (13)
Yingman Xie, Qiang Liu, Chao Mao, Huiyun Pang, Pengfei Ye, Baozhong Cui, Xiangwei Chen, Hongfei Fu, Yequn Wang & Yunyang Wang. (2024) Radio frequency drying and puffing of composite purple sweet potato chips. Journal of Food Composition and Analysis 125, pages 105736.
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Surapit Tabtiang, Aswin Yodrux, Chatchai Nimmol, Somkiat Prachayawarakorn & Somchart Soponronnarit. (2023) Effects of thermal pretreatment and puffing medium variously modify the microstructure and quality of crisps obtained from two banana varieties. Journal of Stored Products Research 104, pages 102199.
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Pengfei Ye, Ke Wang, Baozhong Cui, Chao Mao, Yanan Sun, Huiyun Pang, Hongfei Fu, Yequn Wang & Yunyang Wang. (2022) Optimization of Radio Frequency Explosion Puffing Parameters for the Production of Nutritious Snacks. Food and Bioprocess Technology 16:3, pages 549-564.
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Surapit Tabtiang, Aswin Yodrux, Chatchai Nimmol, Somkiat Prachayawarakorn & Somchart Soponronnarit. (2022) Effects of variety and ripening level on chemical composition, microstructure change, and qualities of crisp bananas. Journal of Food Processing and Preservation 46:3.
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Surapit Tabtiang, Patcharee Umroong & Somchart Soponronnarit. (2021) Comparative study of the effects of thermal blanching pretreatments and puffing temperature levels on the microstructure and qualities of crisp banana slices. Journal of Food Process Engineering 45:1.
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Narathip Sujinda, Jaturapatr Varith, Rosnah Shamsudin, Somkiat Jaturonglumlert & Saranyapak Chamnan. (2021) Development of a closed-loop control system for microwave freeze-drying of carrot slices using a dynamic microwave logic control. Journal of Food Engineering 302, pages 110559.
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Mark A. Uebersax & Muhammad Siddiq. 2020. Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition. Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition
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Yingting Zhao, Rong Gao, Weijing Zhuang, Jianbo Xiao, Baodong Zheng & Yuting Tian. (2020) Combined single-stage tempering and microwave vacuum drying of the edible mushroom Agrocybe chaxingu: Effects on drying characteristics and physical-chemical qualities. LWT 128, pages 109372.
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Adisak Nathakaranakule, Suwit Paengkanya & Somchart Soponronnarit. (2019) Durian chips drying using combined microwave techniques with step-down microwave power input. Food and Bioproducts Processing 116, pages 105-117.
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Carla I.A. La Fuente & Celso C. Lopes. (2018) HTST puffing in order to produce crispy banana - The effect of the step-down treatment prior to air-drying. LWT 92, pages 324-329.
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S Tabtaing, S Paengkanya & P Tanthong. (2017) Effects of chemical composite, puffing temperature and intermediate moisture content on physical properties of potato and apple slices. Journal of Physics: Conference Series 901:1, pages 012035.
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Surapit Tabtiang, Somkiat Prachayawarakorn & Somchart Soponronnarit. (2017) Optimum condition of producing crisp osmotic banana using superheated steam puffing. Journal of the Science of Food and Agriculture 97:4, pages 1244-1251.
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Suwit Paengkanya, Somchart Soponronnarit & Adisak Nathakaranakule. (2015) Application of microwaves for drying of durian chips. Food and Bioproducts Processing 96, pages 1-11.
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