The Principle of Steam Explosion Technology and Its Application in Food Processing By-Products

Overview

Journal Foods

Specialty Biotechnology

Date 2023 Sep 9

PMID 37685239

Authors

Changrong Wang

Mengfan Lin

Qingyu Yang

Chenying Fu

Zebin Guo

Affiliations

Soon will be listed here.

Abstract

Steam explosion technology is an emerging pretreatment method that has shown great promise for food processing due to its ability to efficiently destroy the natural barrier structure of materials. This narrative review summarizes the principle of steam explosion technology, its similarities and differences with traditional screw extrusion technology, and the factors that affect the technology. In addition, we reviewed the applications in food processing by-products in recent years. The results of the current study indicate that moderate steam explosion treatment can improve the quality and extraction rate of the target products. Finally, we provided an outlook on the development of steam explosion technology with a reference for a wider application of this technology in the food processing field.

Citing Articles

Quality, improvement of soluble dietary fiber from by-products by steam explosion and cellulase modification: Structural and functional analysis.

Lin M, Wang C, Wu W, Miao Q, Guo Z Food Chem X. 2025; 25():102084.

PMID: 39791116 PMC: 11714722. DOI: 10.1016/j.fochx.2024.102084.

Steam Explosion Modified κ-Carrageenan Structure and Its Jelly Application.

Lin M, Yang Q, Wang C, Guo Z Gels. 2024; 10(12).

PMID: 39727549 PMC: 11675935. DOI: 10.3390/gels10120791.

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