Microwave Vacuum Puffing Technology for Food Products: a Review

Abstract

Puffed food is popular because of its loose structure, crisp taste, and broad market prospects. The traditional frying puffing method has been gradually abandoned due to health problems such as cardiovascular disease, hypertension, etc., and replaced by low-temperature and healthy processing methods. As a new puffing technology, microwave vacuum puffing (MVP) combines the instantaneousness of microwave heating and the low temperature of vacuum drying, which can better retain the color, aroma, taste, and nutritional components of food. This paper introduces the principle and processing characteristics of MVP. The process parameters, product quality, puffing kinetics, mass transfer, heat transfer kinetics, and processing equipment were reviewed. Finally, the future development and trend of this technology were discussed