Use of X‐Ray Tomography for Drying‐Related Applications

Léonard, Angélique; Crine, Michel; Štěpánek, František

doi:10.1002/9783527631643.ch4

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“…Future developments are expected towards better integration of non-destructive imaging techniques with the experimental equipment [226], and optimisation of this ensemble specifically for drying applications. An example is the use of a (mini) laboratory drying chamber which is designed specifically for the non-destructive imaging setup in which it is to be used [227], and which can include even environmental control with the possibility to rotate samples for tomography [228].…”

Section: Model Validationmentioning

confidence: 99%

Advanced computational modelling for drying processes – A review

2014

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Section: Model Validationmentioning

confidence: 99%

Advanced computational modelling for drying processes – A review

2014

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Fundamental Understanding of Cellular Water Transport Process in Bio-Food Material during Drying

Khan

Farrell

Nagy

et al. 2018

Sci Rep

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Bio-food materials are heterogeneous in structure with cellular diversity, where the majority of the water is located in the intracellular spaces. Understanding of the nature of the microscopic behaviour of water transport is crucial to enhance the energy efficiency in food processing and obtain the better quality of processed food. In this research, apoplastic and symplastic transport of cellular water in the bio-food material during drying was investigated using 1H-NMR-T2 relaxometry. We found that intracellular water (ICW) migrates from intracellular spaces to the intercellular spaces by progressive rupturing the cell membranes while drying at a higher temperatures (60 °C–70 °C). In this case, apoplastic process dominates the transport process. However, at lower temperature (45 °C), cell membranes do not rupture and therefore ICW migrates from cell to the neighbouring cell through micro-capillaries, where the symplastic process dominates the mass transfer at different stages of drying.

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