Density, shrinkage and porosity of calamari mantle meat during air drying in a cabinet dryer as a function of water content

M. Shafiur Rahman, Conrad O. Perera, X. Dong Chen, R. H. Driscoll, P. Lal Potluri

Research output: Contribution to journalArticle

68 Citations (Scopus)

Abstract

The particle density of calamari mantle meat powder decreased with increasing water content and apparent density gave a peak at low water content, then decreased with increasing water content. The shrinkage and porosity were derived from the experimental density data and were correlated empirically. The empirical models were used to predict the density data. An attempt was made to apply the theoretical model proposed by Rahman (1991, Ph.D. Thesis, University of New South Wales, Australia) based on conservation of mass and volume, and modified to include excess volume and air pore formation. The uncertainty in the true density measurement, which is a common difficulty in this area, has made it impossible to predict accurately the excess volume, thus limiting Rahman's model.

Original languageEnglish
Pages (from-to)135-145
Number of pages11
JournalJournal of Food Engineering
Volume30
Issue number1-2
Publication statusPublished - Oct 1996

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calamari
Porosity
air drying
dryers
shrinkage
Meat
porosity
Air
meat
water content
Water
South Australia
New South Wales
Powders
Uncertainty
Theoretical Models
powders
uncertainty
air

ASJC Scopus subject areas

  • Food Science

Cite this

Density, shrinkage and porosity of calamari mantle meat during air drying in a cabinet dryer as a function of water content. / Rahman, M. Shafiur; Perera, Conrad O.; Chen, X. Dong; Driscoll, R. H.; Potluri, P. Lal.

In: Journal of Food Engineering, Vol. 30, No. 1-2, 10.1996, p. 135-145.

Research output: Contribution to journalArticle

Rahman, M. Shafiur ; Perera, Conrad O. ; Chen, X. Dong ; Driscoll, R. H. ; Potluri, P. Lal. / Density, shrinkage and porosity of calamari mantle meat during air drying in a cabinet dryer as a function of water content. In: Journal of Food Engineering. 1996 ; Vol. 30, No. 1-2. pp. 135-145.
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