VOLUME AND AREA SHRINKAGE OF WHOLE SOUR CHERRY FRUITS (<i>PRUNUS CERASUS</i>) DURING DEHYDRATION

Ochoa, M.R.; Kesseler, A.G.; Pirone, B.N.; Márquez, Carlos; Michelis, Antonio De

doi:10.1081/drt-120001371

Cited by 36 publications

(49 citation statements)

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“…Volume and density changes Ochoa et al (2002a) found that volume and area changes are independent from drying conditions and only related to the product moisture content. For each level of moisture content, the sample thickness was measured with the depth probe of a Vernier caliper (± 0.1 mm) at six positions in the tray; the results were averaged.…”

Section: Restructured Productmentioning

confidence: 99%

“…Their main characteristics are listed in Table 1 ( Ochoa et al, 2002aOchoa et al, , 2002bOchoa et al, 2007;Pirone et al, 2008). A mechanical pretreatment was applied to rose hip fruits in order to speed up drying times: it consisted of puncturing each fruit at three equatorial equidistant points, using a 1.1 mm diameter needle.…”

Section: Fruitsmentioning

confidence: 99%

“…In that way the sample density was determined. Geometric measurements: By taking the maximum transversal dimension and the major axis of fruits using a micrometer (Starrett 2MARL, Buenos Aires, ± 0.01 mm) (Clemente, Bon, Cárcel, Garcia-Pascual, & Mulet, 2000;Lozano, Rotstein, & Urbicain, 1983;Ochoa et al, 2002a;Ratti, 1991;Ratti, 1994;Suzuki, Kubota, Hasegawa, & Hosaka, 1976), and taking the shape of prolate spheroid to calculate the volume. All reported volumes are average of values from 12 fruits of the same calibrated size in each condition.…”

Section: Fruits Volume Changesmentioning

confidence: 99%

“…Therefore, the extent of deformation will be related with the magnitude of the change in the Heywood shape factor during drying. This treatment is necessary since shrinkage is neither symmetrical nor uniform in most foods, in spite of which, most researchers have assumed that shrinkage does not depend on drying operating conditions or, at most, that it depends on drying rate (Panyawong & Devahastin, 2007;Moreira, Figueiredo, & Sereno, 2000;Arnosti, Freire, & Sartori, 2000;Hatamipour & Mowla, 2002Ratti, 1994;Raghavan & Venkatachalapathy, 1999;Schultz et al, 2007;Calli Pacco & Menegalli, 2004;Ochoa, Kesseler, Pirone, Marquez, & De Michelis, 2002a, 2002bOchoa, Kesseler, Pirone, Marquez, & De Michelis, 2007;Marquez, De Michelis, & Giner, 2006;Pirone et al, 2008;Marquez & De Michelis, 2011;Mabellini, Beatriz Vullioud, Alberto Marquez, & De Michelis, 2010). On the other hand, deformation is considered to depend on drying rate and drying method (Panyawong & Devahastin, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…These characteristics are very important for engineering calculations in the agro food industry because if not considering the changes in volume, area and shape, processing times may be poorly estimated since if the mass diffusion coefficients do not account for the decrease volume, the characteristic dimension of food used in the simulation models will be greater than the real dimension of the food particles. This work is based on published data on shrinkage during drying (Ochoa et al, 2002a(Ochoa et al, , 2002bOchoa et al, 2007;Marquez et al, 2006;Pirone et al, 2008;Marquez & De Michelis, 2011;Mabellini et al, 2010) which were measured for sweet and sour cherry and rose hip fruits. The purpose is to develop a simplified, though general model describing volume and surface area changes in the three fruits.…”

Section: Introductionmentioning

confidence: 99%

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Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape

et al. 2013

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Macro and micro-structural changes take place during food dehydration. Macro-structural changes encompass modifications in shape, area and volume. Studies of such changes are important because dehydration kinetics (essential for calculating industrial dryers) may be highly influenced by changes in food shape and dimensions. The overall changes in volume, surface area ("shrinkage") and shape (Heywood factor, with provides a close description of food shape) were determined experimentally, and the results were correlated with simple expressions. Hence, although dehydration kinetics can be modeled with simplified overall shrinkage expressions, the possibility of selecting a suitable geometry and predicting the characteristics dimensions will provide higher accuracy. An additional unresolved problem is the lack of a general model that predicts macro-structural changes for various foods and diverse geometries. In this work, based on experimental data of sweet and sour cherries, and rose hip fruits, a simplified general model to predict changes in volume and surface area are proposed. To estimate how the changes in characteristic dimensions affect the kinetic studies, experimental drying curves for the three fruits by means of a diffusional model considered the following variants for the characteristic dimensions: (i) The radius of the fresh food, assumed constant; (ii) The radius of the partially dehydrated product; (iii) The radius predicted by the correlation for structural changes, especially volume, obtained in this work and generalized for the three fruits, and (iv) to demonstrate the need to study the macro-structural changes for all dehydrated foods, also be present the case of a restructured food.

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Section: Restructured Productmentioning

confidence: 99%

Section: Fruitsmentioning

confidence: 99%