For food materials containing a certain amount of moisture, in the process of food processing, the materials are heated and pressurized by different processing technologies, so that the materials are in a state of high temperature and high pressure in a closed space, and the tissue components of the materials accumulate a lot of energy, and the tissue structure of the materials occurs change.

The water in the food is in an unstable state of overheating. When the raw material comes out of the closed space, the pressure suddenly drops, and the water molecules in the material vaporize instantly, causing the volume of the material to expand rapidly, and the gaseous water molecules expand outward, breaking away from the food tissue structure. bondage.

When the food tissue structure reaches the elastic limit, the bubbles burst, the hot steam separates from the material structure, and the internal pressure drops, and the food tissue loses water vapor, and the bubble structure tends to restore, but due to the loss of moisture, the dough becomes dry and the structure hardens. , making the food structure fixed.

Therefore, the food tissue structure stops before returning to the original structure density, thus forming a large number of honeycomb pores and finally becoming a porous and loose spongy structure.

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