Changes in structure, density and porosity of potato during dehydration

Mathematical modeling of drying process of unripe banana slices

“…Different authors have investigated the change in apparent density of starchy materials during drying and found similar results (MAROUSIS; SARAVACOS, 1990;BRENNAN, 1995;YAN et al, 2008). Shrinkage is responsible for the Therefore, the apparent density of the sample decreases with decreasing moisture content at low moisture contents (WANG; BRENNAN, 1995), which is completely correlated with the porosity behavior in Fig.…”

“…Shrinkage is responsible for the Therefore, the apparent density of the sample decreases with decreasing moisture content at low moisture contents (WANG; BRENNAN, 1995), which is completely correlated with the porosity behavior in Fig. 6.4.…”

“…6.3 that the drying air temperature has an effect on the density of unripe banana. Wang and Brennan (1995) declared that this difference is attributed due the out layers of the material becom more rigid and their final volume is fixed early in the drying. As a result, there is a lower density at high temperature than that at low temperature for a given moisture content.…”

“…The density and porosity are important physical properties characterizing the texture and the quality of dry and intermediate moisture foods BRENNAN, 1995). Experimental values of these properties are also essential in modeling and design of various heat and mass transfer operations.…”

“…Brennan (1995) applied the variable thermophysical properties in potato convective drying as a function of moisture content at the range studied from (3 to 0.8) kg·kg -1 d.b. It is important to denote that the authors performed temperature measurements during drying in different parts of the slab, and they found that there were no significant differences between the temperatures measured in the same position on the horizontal plane at 95 % of confidence interval.…”