Banana snacks were produced by HTST puffing. Experiments were performed as follows: an initial pulse at 150 °C for 15 min + step-down treatment from 150 to 70 °C + air-drying at 70 °C. The aim of this work was to study the effect of this step-down treatment on banana snack attributes: crispness, shrinkage, color and structural morphology. Two variables were evaluated. The first was the magnitude of temperature reduction, named as amplitude. The second was the residence time at this temperature, named as cycle time. Results showed that an amplitude of 10 °C and cycle time of 7.5 or 10 min, lead to a gradual reduction of temperature. Banana snacks from these step-down treatments resulted in a highly porous structure, higher number of peaks in the force-deformation curve (an indicative parameter of crispness), less volume loss and, less color degradation. Thus, these treatments were shown to be an adequate alternative in relation to the conditions with the sudden reduction of temperature.

香蕉零食是通过HTST膨化生产的。实验如下进行：在150°C的初始脉冲15分钟+从150降到70°C的降压处理+在70°C的空气干燥。这项工作的目的是研究降压处理对香蕉零食属性的影响：脆性，收缩性，颜色和结构形态。评价了两个变量。第一个是温度降低的幅度，称为幅度。第二个是在此温度下的停留时间，称为循环时间。结果表明，振幅为10°C，循环时间为7.5或10分钟，导致温度逐渐降低。通过这些降压处理得到的香蕉零食产生了高度多孔的结构，力-变形曲线中的峰数更高（松脆性的指示性参数），体积损失更少，颜色降解更少。因此，相对于温度突然降低的条件，这些处理被证明是适当的选择。