date:Dec 21, 2012
water through a narrow opening at high temperature and pressure. On exiting the nozzle, the rice puffs up as steam expands and escapes. The process, however, can destroy heat-sensitive nutrients. The scientists looked for a way to avoid that loss and enrich rice with protein and other nutrients during the puffing process. They turned to a process that uses supercritical carbon dioxide, which has been used for making decaffeinated coffee and in other applications.
The scientists describe using t