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

被引：71

作者：

Madiouli, J. ^{[1
]}

Sghaier, J. ^{[1
]}

Lecomte, D. ^{[2
]}

Sammouda, H. ^{[1
]}

机构：

[1] Fac Sci Tunis, LETTM, Tunis 1060, Tunisia

[2] Univ Toulouse, F-81013 Albi, France

来源：

FOOD AND BIOPRODUCTS PROCESSING | 2012年 / 90卷 / C1期

关键词：

Porosity; Model; Foodstuffs; Shrinkage; Collapse; DENSITY; DEHYDRATION; FOODSTUFFS; VEGETABLES; FRUITS; POTATO; MEAT;

D O I：

10.1016/j.fbp.2010.12.002

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Based on a very simple model of mass conservation, three experimental properties (solid density, liquid density and initial bulk density) and the simultaneous acquisition of the reduced moisture content and the volume shrinkage during drying, a simple method is proposed to calculate the bulk porosity of a material during drying. This model allows a graphical interpretation to visualize the porosity change by comparing the experimental shrinkage curve with an ideal shrinkage curve. In the present work, several examples were taken from the literature to illustrate the application of this method to foodstuffs (apple, banana, carrot, garlic, pear, potato and sweet potato) with two different processes (convective drying, freeze-drying) and different drying conditions. Porosity calculations including error estimations showed a good agreement with experimental values reported in the literature. (C) 2011 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

引用

页码：43 / 51

页数：9

共 21 条

[1] Moisture diffusivity and drying kinetic equation of convective drying of grapes [J].