Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
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 f...
| Main Authors: | , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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ISEKI Food Association
2019
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| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/173/94 http://hdl.handle.net/20.500.12123/4344 https://dx.doi.org/10.7455/ijfs/2.2.2013.a6 |
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| author | De Michelis, Antonio Marquez, Carlos Alberto Mabellini, Alejandra Ohaco Dominguez, Elizabeth Haydee Giner, Sergio Adrian |
| author_browse | De Michelis, Antonio Giner, Sergio Adrian Mabellini, Alejandra Marquez, Carlos Alberto Ohaco Dominguez, Elizabeth Haydee |
| author_facet | De Michelis, Antonio Marquez, Carlos Alberto Mabellini, Alejandra Ohaco Dominguez, Elizabeth Haydee Giner, Sergio Adrian |
| author_sort | De Michelis, Antonio |
| collection | INTA Digital |
| description | 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA4344 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | ISEKI Food Association |
| publisherStr | ISEKI Food Association |
| record_format | dspace |
| spelling | INTA43442019-01-29T14:39:05Z Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape De Michelis, Antonio Marquez, Carlos Alberto Mabellini, Alejandra Ohaco Dominguez, Elizabeth Haydee Giner, Sergio Adrian Alimentos Tecnología de Alimentos Secado Volumen Foods Food Technology Drying Volume Cinética 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. EEA Bariloche Fil: De Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El Bolsón; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Marquez, Carlos Alberto. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina. Fil: Mabellini, Alejandra. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina Fil: Giner, Sergio Adrian. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina 2019-01-28T17:53:56Z 2019-01-28T17:53:56Z 2013-10 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/173/94 http://hdl.handle.net/20.500.12123/4344 2182-1054 https://dx.doi.org/10.7455/ijfs/2.2.2013.a6 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf ISEKI Food Association International Journal of Food Studies 2 (2) : 188–211 (2013) |
| spellingShingle | Alimentos Tecnología de Alimentos Secado Volumen Foods Food Technology Drying Volume Cinética De Michelis, Antonio Marquez, Carlos Alberto Mabellini, Alejandra Ohaco Dominguez, Elizabeth Haydee Giner, Sergio Adrian Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape |
| title | Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape |
| title_full | Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape |
| title_fullStr | Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape |
| title_full_unstemmed | Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape |
| title_short | Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape |
| title_sort | effect of structural modifications on the drying kinetics of foods changes in volume surface area and product shape |
| topic | Alimentos Tecnología de Alimentos Secado Volumen Foods Food Technology Drying Volume Cinética |
| url | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/173/94 http://hdl.handle.net/20.500.12123/4344 https://dx.doi.org/10.7455/ijfs/2.2.2013.a6 |
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