Determination of porosity change from shrinkage curves during drying of food material

Madiouli, Jamel; Sghaier, Jalila; Lecomte, Didier; Sammouda, Habib

doi:10.1016/j.fbp.2010.12.002

Cited by 73 publications

(40 citation statements)

References 18 publications

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“…Pores appear if the reduction in volume due to removal of liquid water is less than the reduction theoretically required [89]. It should be mentioned here that the chemical stability of the dried product is also related to porosity [100].…”

Section: Introductionmentioning

confidence: 97%

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The Application of Image Acquisition and Analysis Techniques to the Field of Drying

Qian

2016

Food Eng Rev

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Many changes occur in the structure and properties of a test material during drying as a consequence of moisture evaporation. The use of image acquisition and analysis techniques is proposed here as a potential method of obtaining a better understanding of the different phenomena that can happen during drying. Such techniques can quantify the morphological, textural, and color features of materials and the changes that occur in them. The techniques are convenient to use, accurate, and facilitate rapid measurement. Accordingly, the use of image acquisition and analysis techniques continues to attract considerable research interest in the field of drying. Many such techniques have been applied in this field: scanning electron microscopy (SEM), charge-coupled device (CCD) photography, neutron radiography (NR), magnetic resonance imaging (MRI), X-ray tomography, and so forth. Each technique has its own characteristics and specific applications. SEM is employed to investigate the morphological structure and pore distribution of a sample during drying in the form of magnified 2D images. A computer vision system typically uses two portable CCD cameras to provide 2D top-and side-view images of the sample. These can be used for online monitoring of the change in shape and color and any crack development in the sample during drying. NR and MRI are used for determination of the moisture profiles inside the sample during drying. In addition, MRI can be used to characterize the pore distribution in combination with other technologies. X-ray tomography provides 2D cross sections and 3D tomographic reconstructions of the sample, which can be used to elucidate the volume, crack development, surface area, porosity, and moisture profiles of the sample during drying. Overall, of all these various image acquisition and analysis techniques, X-ray tomography is considered to be the one that has the most promising future in the field of drying.

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Section: Introductionmentioning

confidence: 97%

“…In addition, drying leads to many changes in the structure and characteristics of a substance. For example, there may be shrinkage [49,100,120,148,149], shape changes [2,25,49], color changes [61,96,107], cracking [50,58,98,147], and increased porosity [87,89,92].…”

Section: Introductionmentioning

confidence: 99%

The Application of Image Acquisition and Analysis Techniques to the Field of Drying

Qian

2016

Food Eng Rev

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“…Both these phenomena are highly interrelated (Madiouli, Sghaier, Lecomte, & Sammouda, 2012), with the final dried food characteristics being influenced significantly. Such phenomena are mainly influenced by the moisture content of the food material and drying temperature (Bai, Rahman, Perera, Smith, & Melton, 2002;Funebo, Ahrn e, Kidman, Langton, & Skj€ oldebrand, 2000;Hills & Remigereau, 1997;Karunasena, Hesami, et al, 2014;Lewicki & Drzewucka, 1998;Lewicki & Pawlak, 2003;Rahman, AlZakwani, & Guizani, 2005;Sereno et al, 2007;Wang & Brennan, 1995;Zogzas et al, 1994).…”

Section: Introductionmentioning

confidence: 98%

Numerical investigation of plant tissue porosity and its influence on cellular level shrinkage during drying

Karunasena

Brown

et al. 2015

Biosystems Engineering

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Porosity Plant tissue Meshfree methods SPH DEM Dried plant food products are increasing in demand in the consumer market, leading to continuing research to develop better products and processing techniques. Plant materials are porous structures, which undergo large deformations during drying. For any given food material, porosity and other cellular parameters have a direct influence on the level of shrinkage and deformation characteristics during drying, which involve complex mechanisms. In order to better understand such mechanisms and their interrelationships, numerical modelling can be used as a tool. In contrast to conventional grid-based modelling techniques, it is considered that meshfree methods may have a higher potential for modelling large deformations of multiphase problem domains. This work uses a meshfree based microscale plant tissue drying model, which was recently developed by the authors. Here, the effects of porosity have been newly accounted for in the model with the objective of studying porosity development during drying and its influence on shrinkage at the cellular level. For simplicity, only open pores are modelled and in order to investigate the influence of different cellular parameters, both apple and grape tissues were used in the study. The simulation results indicated that the porosity negatively influences shrinkage during drying and the porosity decreases as the moisture content reduces (when open pores are considered). Also, there is a clear difference in the deformations of cells, tissues and pores, which is mainly influenced by the cell wall contraction effects during drying.

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“…Pore volume indicates the volume fraction of void space or air space inside a material. Changes of pore volume affect shrinkage phenomenon during drying of food material (Madiouli et al, 2011). Solid density increases with decreasing pore volume, since solid density is inversely proportional to true volume.…”

Section: ---------------------------------------------------------------mentioning

confidence: 99%

Relationship between Selected Properties of Starchy Vegetables on Grating and Slicing Production Rate

Muhammad¹

2012

American Journal of Agricultural and Biological Sciences

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Prediction on the output of grating and slicing of starchy vegetables are important prior to design or develop the particular food plant. The production rate of grating and slicing products could be affected by the properties of starchy vegetables. In this study, two selected properties which hardness and moisture content are studied. Hardness of selected starchy vegetables was measured using a destructive testing method of texture analyzer. A testing machine of the texture analyzer applied a specific blade to shear the vegetables and automatically generate data. The objective of this study was to determine the relationship between starchy vegetables hardness and moisture content which influenced the production rate in grating and slicing products. The selected starchy vegetables used for this study were white potato, sweet potato, tapioca and yam. The maximum hardness was computed and analyzed using the texture analyzer. It was found that the maximum hardness of white potato, yam, sweet potato and tapioca were 6.67, 12.01, 16.98 and 20.08 kg respectively. It was determined that white potato had the highest moisture content among the vegetables, which was 78.14%. In conclusion, the lower value of hardness and higher value of moisture content are significantly correlated to higher production rate of grating and slicing products. Results presented may help the food industry to initially predict the production rate of agricultural products such as food chips and finger products.

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Determination of porosity change from shrinkage curves during drying of food material

Cited by 73 publications

References 18 publications

The Application of Image Acquisition and Analysis Techniques to the Field of Drying

The Application of Image Acquisition and Analysis Techniques to the Field of Drying

Numerical investigation of plant tissue porosity and its influence on cellular level shrinkage during drying

Relationship between Selected Properties of Starchy Vegetables on Grating and Slicing Production Rate

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