More articles from Volume 2, Issue 2, 2013
Profile of currently employed European Food Scientists and Technologists: Education, experience and skills
Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries
Physicochemical characterization of Gozitan Honey
Effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts
Citations
2
Paula Sette, Daniela Salvatori, Carolina Schebor
(2016)
Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying
Food and Bioproducts Processing, 100()
10.1016/j.fbp.2016.06.018
Gibson P. Mutuli, Ayub N. Gitau, Duncan O. Mbuge
(2020)
Convective Drying Modeling Approaches: a Review for Herbs, Vegetables, and Fruits
Journal of Biosystems Engineering, 45(4)
10.1007/s42853-020-00056-9Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
INTA AER El Bolson Argentina
Facultad de Ciencias y Tecnolog´ıa de los Alimentos, National University of Comahue , Neuquén , Argentina
Facultad de Ciencias y Tecnolog´ıa de los Alimentos, National University of Comahue , Neuquén , Argentina
Facultad de Ciencias y Tecnolog´ıa de los Alimento, National University of Comahue , Neuquén , Argentina
C.O.N.I.C.E.T. Argentina
Facultad de Ciencias y Tecnologıa de los Alimentos, National University of Comahue , Neuquén , Argentina
CIDCA, Departamento de Ingenierıa Quımica, Facultad de Ingenierıa, National University of La Plata , La Plata , Argentina
Published: 18.10.2013.
Volume 2, Issue 2 (2013)
pp. 188-211;
Abstract
Macro and micro-structural changes take place during food dehydration. Macro-structural changes encompass modifications in shape, area and volume. Studies of such changes are important because dehydration kinetics (essential for calculating industrial dryers) may be highly influenced by changes in food shape and dimensions. The overall changes in volume, surface area (“shrinkage”) and shape (Heywood factor, with provides a close description of food shape) were determined experimentally, and the results were correlated with simple expressions. Hence, although dehydration kinetics can be modeled with simplified overall shrinkage expressions, the possibility of selecting a suitable geometry and predicting the characteristics dimensions will provide higher accuracy. An additional unresolved problem is the lack of a general model that predicts macro-structural changes for various foods and diverse geometries. In this work, based on experimental data of sweet and sour cherries, and rose hip fruits, a simplified general model to predict changes in volume and surface area are proposed. To estimate how the changes in characteristic dimensions affect the kinetic studies, experimental drying curves for the three fruits by means of a diffusional model considered the following variants for the characteristic dimensions: (i) The radius of the fresh food, assumed constant; (ii) The radius of the partially dehydrated product; (iii) The radius predicted by the correlation for structural changes, especially volume, obtained in this work and generalized for the three fruits, and (iv) to demonstrate the need to study the macro-structural changes for all dehydrated foods, also be present the case of a restructured food.
Keywords
References
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
