Structural Characteristics of Freeze-Dried Abalone: Porosimetry and Puncture Test

M. S. Rahman, S. S. Sablani

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Abstract

Pore characteristics and structural properties of freeze-dried abalone were studied by porosimetry and a mechanical puncture test. The pores were assessed by measuring apparent porosity, pore size and pore size distribution of freeze-dried samples developed by drying at different temperatures. Similarly mechanical characteristics were determined by identifying the peak force, bio-yield point and modulus of elasticity from the puncture force-displacement curve. The relationship between the mechanical properties of abalone and the characteristics of pores with structure is discussed.

Original languageEnglish
Pages (from-to)309-315
Number of pages7
JournalFood and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C
Volume81
Issue number4
DOIs
Publication statusPublished - Dec 2003

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Keywords

  • Bio-yield point
  • Density
  • Modulus
  • Peak force
  • Pore-size distribution
  • Porosity

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)
  • Biotechnology

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