Modern life is intense and moves quickly, and while people want to care for themselves, they do not seem to have time to make and consume healthy foods. This has raised the need for quickly prepared foods, such as ready-to-eat snacks that must be nutritious as well as delicious. Various traditional as well as emerging technologies, including 3D printing, microwave cooking, vacuum impregnation, osmotic dehydration, puffing drying, air frying, and more, have been employed to create ready-to-eat snacks. This new book provides an overview of today’s science on ready-to-eat snacks, focusing on traditional production methods as well as emerging technologies of ready-to-eat snacks, along with their disadvantages.
Providing an in-depth analysis of how emerging technologies are used in ready-to-eat snacks, the book starts with the benefits and drawbacks of conventional production techniques. It covers the uses of developing technologies for the manufacture of ready-to-eat snacks as well as difficulties and future opportunities. It also investigates how the bioactive components of ready-to-eat snacks are changed during processing and production. Chapters cover 3D printing technology; hot-extrusion technology; roasting technology; osmotic dehydration combined with drying technology; flaking, puffing/parching, popping, and instant technologies; vacuum impregnation technology; microwave applications; and preservation of ready-to-eat snacks.