Novel Aspects of Formation of Food Structure during Drying

Oikonomopoulou, Vasiliki; Krokida, Magdalini

doi:10.1080/07373937.2013.771186

Cited by 42 publications

(14 citation statements)

References 166 publications

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“…For potato, current porosity ranges from 0.03 to 0.88 in case of freeze drying; from 0.03 to 0.78 in case for microwave drying; from 0.03 to 0.32 in case of vacuum drying; from 0.03 to 0.31 in case of drying at temperature 70°C and from 0.03 to 0.20 in case of convective drying for the given values of pressure. This range of porosity for potato is reported in literature (Krokida and Maroulis 2001;Oikonomopoulou and Krokida 2013) for different drying methods, temperature and conditions. As the drying process proceeds, pressure on Porosity variation with respect to initial porosity and pressure developed due to water removal during osmotic dehydration of apple the spherical surface (or contraction stress in cells/tissues) increases that caused the increase in porosity.…”

Section: Porosity Variation In Potatosupporting

confidence: 78%

“…For different experimental studies, the values of initial porosity for apple and potato are presented in the Table 2. Krokida and Maroulis (2001) and Oikonomopoulou and Krokida (2013) collected data of porosity for various foodstuffs, temperature, conditions and drying methods from literature and adduced in a table form. It is observed that porosity is varying from 0.1 to 0.92 and 0.03 to 0.89 for apple and potato, respectively.…”

Section: Experimental Datamentioning

confidence: 99%

“…In the osmotic dehydration method, apple and potato is immersed in the concentrated solutions, as a result, products of intermediate moisture content obtain due to natural water removal. The details of various drying technique can be found in literature (Krokida and Maroulis 2001;Oikonomopoulou and Krokida 2013).…”

Section: Porosity Variation In Potatomentioning

confidence: 99%

“…However, in the present work we have focused on the study of porosity of apple and potato only because porosity is the most important physical property that characterizes the quality and texture of dry and moisture foods (Sahin and Sumnu 2006). Porosity of apple and potato largely depends on the temperature, moisture contents, humidity, air velocity, drying method and initial porosity (Rahman et al 2005;Krokida and Maroulis 2001;Oikonomopoulou and Krokida 2013).…”

Section: Introductionmentioning

confidence: 99%

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Mathematical modeling to study influence of porosity on apple and potato during dehydration

2014

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Several structural and physical changes in foodstuffs are the consequence of water removal during the drying process. Porosity (volume fraction of pores) is one of the key parameter that affects the quality and other properties of foods (such as apple and potato). To understand the effect of dehydration in apple and potato, in the present study an arbitrary small cubic volume element is considered which contains pores (intracellular spaces) distributed in it. Further, it is assumed that each pore in the cubic volume element is spherical. A mathematical relation is developed between porosity (volume fraction of pores) and pressure generated (due to contraction of cells during water removal) in outward direction on the surface of spherical elements containing pore. The developed relation is satisfactory in respect of experimental observations given in the literature. For the given pressure range, acquired porosity range is 0.1 to 0.92 for apple and 0.03 to 0.89 for potato which is matched with the existing experimental values. The results showed that the porosity is increasing with the increasing values of pressure, as expected, during moisture removal. Further, it is observed that the current porosity is depended on the initial porosity for both apple and potato.

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Section: Porosity Variation In Potatosupporting

confidence: 78%

Section: Experimental Datamentioning

confidence: 99%

Section: Porosity Variation In Potatomentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Mathematical modeling to study influence of porosity on apple and potato during dehydration

2014

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“…This method is widely used in different sectors like pharmaceutical, chemical, cosmetic and food industries. [11][12][13][14] One of the main advantages of obtaining particles from hydrophobic polymers with spray-drying is the use of solvents with a low boiling point. For example, the use of dichloromethane (40 °C) or acetone (56 °C) prevents sticking and agglomeration of particles.…”

Section: Introductionmentioning

confidence: 99%

Novel spray-dried PHA microparticles for antitumor drug release

et al. 2017

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The production of poly-3-hydroxybutyrate and poly-3-hydroxybutyrate/polyethylene glycol-based microparticles, loaded with antitumor drugs Paclitaxel (PTX) and 5-Fluorouracil (5-FU) by spray-drying technique was investigated. The average diameter of microparticles was found to be 3.4 ± 0.5 µm and zeta potential was about-44 mV. The addition of surfactant (PEG) did not show any effect on the morphological characteristics of the particles. But the chemical structure of drug influenced on the properties. Microparticles had heterogeneous pores on the surface when the hydrophobic PTX was encapsulated. For 5-FU loading microparticles, were established that the addition of surfactant positively influenced on the properties of particles and led to the loading of drug directly into the matrix. This is confirmed by the results of electron microscopy and dynamics of drug release in vitro. As a whole, the release profiles of PTX and 5-FU from composite P3HB/PEG-microparticles were less than from P3HBmicroparticles. The results of the morphological evaluation of Hela cells demonstrated that the use of cytostatic drugs loaded in P3HB microparticles induces morphological changes associated with apoptosis (chromatin condensation, core fragmentation, margination of nucleus). Thus, the obtained results can serve as the basis for the development of new antitumor drugs of prolonged action, intended for various modes of administration.

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Fruits and Vegetable Functional Foods

Gasparre

Rosell

2022

Functional Foods

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Novel Aspects of Formation of Food Structure during Drying

Cited by 42 publications

References 166 publications

Mathematical modeling to study influence of porosity on apple and potato during dehydration

Mathematical modeling to study influence of porosity on apple and potato during dehydration

Novel spray-dried PHA microparticles for antitumor drug release

Fruits and Vegetable Functional Foods

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