This work focuses on the impact of explosion puffing drying with different pretreatment on the processability and physical-functional properties in purple sweet potato powder. Compared to the powder by hot air drying, the explosion puffing drying whatever cooked or uncooked pretreatment had a significant beneficial effect in purple sweet potato powder physical-functional properties, which presents bright color, protection of anthocyanin, strong water absorption capacity and oil absorption capacity, and has small effect on granule structure. The uncooked pretreatment powder by explosion puffing...
