Mechanistic understanding of case-hardening and texture development during drying of food materials

Gulati, Tushar; Datta, Ashim K.

doi:10.1016/j.jfoodeng.2015.05.031

Cited by 167 publications

(101 citation statements)

References 94 publications

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“…Textural properties are one of the important characteristics of dried samples (Gulati & Datta, ; Hmar, Kalita, & Srivastava, ; Vadivambal & Jayas, ). Different dryers and drying temperatures influence the hardness values of white turmeric significantly.…”

Section: Resultsmentioning

confidence: 99%

Performance comparison of mixed mode and indirect mode parallel flow forced convection solar driers for drying Curcuma zedoaria

Lakshmi

Muthukumar

Ekka

et al. 2019

J Food Process Engineering

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This study focuses on energy and drying kinetic analyses of Curcuma zedoaria (white turmeric) dried in mixed and indirect active parallel flow solar dryers. Dryer efficiency, specific energy consumption and drying rate are studied. The overall dryer efficiency of mixed mode (MFSCD) is 26.5% higher than indirect mode (IFSCD) solar dryer. Two term model and Verma model fit best for Curcuma zedoaria drying in MFSCD and IFSCD, respectively, and Logarithmic model is quite suitable for open sun drying (OSD). The effective moisture diffusivity of the product dried under MFSCD is highest as compared to IFSCD and OSD products. The quality analyses show that higher values of TFC (78.11 mg GAE/g of sample) and DPPH (120.56 μ mol of TE/g of sample) are reported in the samples dried in MFSCD as compared to IFSCD and OSD samples. Practical applications Conventional open sun drying is a common practice followed by small farmers for drying herbs and spices. Products dried under open sun lose their nutritional and medicinal values due to slow drying rate and improper heating. The present work focusses on the development of a low cost solar dryer for drying of high value medicinal herbs like Curcuma zedoaria, curcuma caesia, and black cardamom. Study of drying kinetics helps in improving the design aspects of solar dryer and optimization of the drying systems. Drying time of the Curcuma zedoaria dried in the developed dryer is about 60% less than the open sun drying and the retention of color, antioxidant, and texture of the solar dried products is excellent. The developed solar dryer will be suitable for small small‐scale farmers and can be scaled up to any size.

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Section: Resultsmentioning

confidence: 99%

Performance comparison of mixed mode and indirect mode parallel flow forced convection solar driers for drying Curcuma zedoaria

Lakshmi

Muthukumar

Ekka

et al. 2019

J Food Process Engineering

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“…According to Hooke's constitutive law, the stress and strain remain proportional up to a certain limit (about 10%) that is not defined for diverse fruits and vegetables. Therefore, consideration of fruits and vegetables as a linear elastic material may only be applied to certain type of products and not be an effective approach due to the large deformation that occurs during drying and generating strains over the Hookean range (Gulati & Datta, ). Instead, a nonlinear elastic model may better predict large deformations of fruits and vegetables during drying.…”

Section: Characteristics Of Food Materialsmentioning

confidence: 99%

“…Instead, a nonlinear elastic model may better predict large deformations of fruits and vegetables during drying. Considering the benefits of nonlinear elastic properties, some researchers have used Neo‐Hookean constitutive law for developing a realistic shrinkage model (Dhall & Datta, ; Gulati & Datta, ). They developed their model based on a poromechanics concept for a less porous material (potato); however, it may be difficult to apply their model to other highly porous material such as apple and eggplant tissues because the porosity of potato is much lower than that of apple and eggplant.…”

Section: Characteristics Of Food Materialsmentioning

confidence: 99%

“…It depends on the state of stress between the elastic limit and the breaking strength. It is assumed that food material shows the elastoplastic properties in a small strain region (Akiyama & Hayakawa, ; Curcio & Aversa, ; Izumi & Hayakawa, ; Tsukada et al., ; Yang, Sakai, & Watanabe, ), while others have argued that the deformation of fresh produce are significant (about 30% to 70%) (Gulati & Datta, ). Moreover, within a small strain region the potato behavior has been assumed as elastoplastic and nonisotropic (Yang et al., ), while others have postulated that this assumption is not always suitable for other types of vegetables (Llave et al., ).…”

Section: Characteristics Of Food Materialsmentioning

confidence: 99%

“…Moreover, an appropriate selection of these models for a specific food material is vital for developing a realistic shrinkage model. In the existing literature, theoretical models have been developed based on some simplified assumptions; for example, treating food materials as rubbery (Gulati & Datta, ) or elastic (Jomaa & Puiggali, ; Kowalski, ; Mrani, Fras, & Benet, ; Mrani & Bénet et al. ; Ponsart & Vasseur et al.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Shrinkage of Food Materials During Drying: Current Status and Challenges

Mahiuddin

Khan

Kumar

et al. 2018

Comp Rev Food Sci Food Safe

164

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The structural heterogeneities of fruits and vegetables intensify the complexity to comprehend the interrelated physicochemical changes that occur during drying. Shrinkage of food materials during drying is a common physical phenomenon which affects the textural quality and taste of the dried product. The shrinkage of food material depends on many factors including material characteristics, microstructure, mechanical properties, and process conditions. Understanding the effect of these influencing factors on deformation of fruits and vegetables during drying is crucial to obtain better-quality product. The majority of the previous studies regarding shrinkage are either experimental or empirical; however, such studies cannot provide a realistic understanding of the physical phenomena behind the material shrinkage. In contrast, theoretical modeling can provide better insights into the shrinkage that accompanies simultaneous heat and mass transfer during drying. However, limited studies have been conducted on the theoretical modeling of shrinkage of fruits and vegetables. Therefore, the main aim of this paper is to critically review the existing theoretical shrinkage models and present a framework for a theoretical model for the shrinkage mechanism. This paper also describes the effect of different drying conditions on material shrinkage. Discussions on how the diverse characteristics of fruits and vegetables affect shrinkage propagation is presented. Moreover, a comprehensive review of formulation techniques of shrinking models and their results are also presented. Finally, the challenges in developing a physics-based shrinkage model are discussed.

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Selected Physical Properties of Processed Food Products and Biological Materials

Pandey,

Maheswari,

Kumari

2024

Nonthermal Food Processing, Safety, and Preservation

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Mechanistic understanding of case-hardening and texture development during drying of food materials

Cited by 167 publications

References 94 publications

Performance comparison of mixed mode and indirect mode parallel flow forced convection solar driers for drying Curcuma zedoaria

Performance comparison of mixed mode and indirect mode parallel flow forced convection solar driers for drying Curcuma zedoaria

Shrinkage of Food Materials During Drying: Current Status and Challenges

Selected Physical Properties of Processed Food Products and Biological Materials

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