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Drying Technology
An International Journal
Volume 23, 2005 - Issue 6
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Original Articles

Popping of Amaranth Seeds in Hot Air and Superheated Steam

H. Iyota Department of Mechanical and Physical Engineering, Osaka City University, Osaka, Japan
,
Y. Konishi Department of Food Science and Nutrition, Osaka City University, Osaka, Japan
,
T. Inoue Department of Mechanical and Physical Engineering, Osaka City University, Osaka, Japan
,
K. Yoshida Department of Food Science and Nutrition, Osaka City University, Osaka, Japan
,
N. Nishimura Department of Mechanical and Physical Engineering, Osaka City University, Osaka, Japan
&
T. Nomura Department of Mechanical and Physical Engineering, Osaka City University, Osaka, Japan
Pages 1273-1287 | Published online: 06 Feb 2007

Citations (15)

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Read on this site (1)

T. Inoue, H. Iyota, T. Uemura, J. Yamagata, Y. Konishi & Y. Tatemoto. (2009) Optimal Conditions for Popping Amaranth Seeds. Drying Technology 27:7-8, pages 918-926.
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Articles from other publishers (14)

Sabah Mounir, Atef Ghandour, Eman Farid & Adel Shatta. 2023. Cereal-Based Food Products. Cereal-Based Food Products 169 195 .
Ajay Kumar Swarnakar, Minati Mohapatra & Susanta Kumar Das. (2022) A review on processes, mechanisms, and quality influencing parameters for puffing and popping of grains. Journal of Food Processing and Preservation 46:10.
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Marija Bodroža-SolarovI.I., Olivera ŠimurinaD.D., Jovana KojićS.S., Jelena KruljA.A., Jelena FilipovićS.S., Biljana CvetkovićR.R. & Nebojša IlićM.M.. (2022) Utilization of Amaranthus spp. grains in food. Food and Feed Research 49:2, pages 37-52.
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Marija Bodroža-SolarovI.I., Olivera ŠimurinaD.D., Jovana KojićS.S., Jelena KruljA.A., Jelena FilipovićS.S., Biljana CvetkovićR.R. & Nebojša IlićM.M.. (2022) Utilization of Amaranthus spp. grains in food. Food and Feed Research:00, pages 14-14.
Crossref
Hrishikesh A. Tavanandi, Amit K. Das, K. Venkateshmurthy & K. S. M. S. Raghavarao. (2020) Design and development of a machine for continuous popping and puffing of grains. Journal of Food Science and Technology 58:5, pages 1703-1714.
Crossref
Kyo-Yeon Lee, M. Shafiur Rahman, Ah-Na Kim, Eun-Ji Jeong, Bo-Gyeong Kim, Myoung-Hee Lee, Hyun-Jin Kim & Sung-Gil Choi. (2021) Effect of superheated steam treatment on yield, physicochemical properties and volatile profiles of perilla seed oil. LWT 135, pages 110240.
Crossref
Yueming Hu, Wei Nie, Xinzhong Hu & Zaigui Li. (2016) Microbial decontamination of wheat grain with superheated steam. Food Control 62, pages 264-269.
Crossref
Sakamon Devahastin & Arun S. Mujumdar. 2014. Modern Drying Technology. Modern Drying Technology 57 84 .
Sakamon Devahastin & Arun S. Mujumdar. 2014. Modern Drying Technology. Modern Drying Technology 57 84 .
Jian Xin Chen & Yan Xu. (2012) Brewing of Chinese rice wine from rice roasted using superheated steam. Journal of the Institute of Brewing 118:1, pages 97-106.
Crossref
G.G. Atungulu & Z. Pan. 2012. Microbial Decontamination in the Food Industry. Microbial Decontamination in the Food Industry 125 162 .
Latiful BariDaisuke NeiItaru SotomeIkuo Y. NishinaFumiyo HayakawaSeiichi IsobeShinnichi Kawamoto. (2010) Effectiveness of Superheated Steam and Gas Catalytic Infrared Heat Treatments to Inactivate Salmonella on Raw Almonds . Foodborne Pathogens and Disease 7:7, pages 845-850.
Crossref
Itaru Sotome, Makiko Takenaka, Shigenobu Koseki, Yukio Ogasawara, Yoshitaka Nadachi, Hiroshi Okadome & Seiichiro Isobe. (2009) Blanching of potato with superheated steam and hot water spray. LWT - Food Science and Technology 42:6, pages 1035-1040.
Crossref
Itaru Sotome, Keitaro Suzuki, Shigenobu Koseki, Kuniko Sakamoto, Makiko Takenaka, Yukio Ogasawara, Yoshitaka Nadachi & Seiichiro Isobe. (2006) Blanching of Potato with Superheated Steam Containing Micro-droplets of Hot Water. Nippon Shokuhin Kagaku Kogaku Kaishi 53:9, pages 451-458.
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