A theoretical model to predict the formation of pores in foods during drying

Research output: Contribution to journalArticle

47 Citations (Scopus)

Abstract

A theoretical model (ideal condition) to predict porosity in foods during drying is developed based on conservation of mass and volume principle, and assuming that volume of pores formed is equal to the volume of water removed during drying. As expected the ideal model may not be valid in many practical cases. The ideal model is then extended for non-ideal conditions, when there is either shrinkage, collapse or expansion, by defining a shrinkage expansion coefficient. Experimental porosity data from the literature was used to estimate the shrinkage-expansion coefficient for selected food materials.

Original languageEnglish
Pages (from-to)61-72
Number of pages12
JournalInternational Journal of Food Properties
Volume6
Issue number1
DOIs
Publication statusPublished - Mar 2003

Fingerprint

Porosity
shrinkage
Theoretical Models
drying
Food
porosity
Water
water

Keywords

  • Density
  • Expansion
  • Glass transition
  • Model
  • Pore pressure
  • Shrinkage

ASJC Scopus subject areas

  • Food Science

Cite this

A theoretical model to predict the formation of pores in foods during drying. / Shafiur Rahman, M.

In: International Journal of Food Properties, Vol. 6, No. 1, 03.2003, p. 61-72.

Research output: Contribution to journalArticle

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