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

M. S. Rahman, S. S. Sablani

Research output: Contribution to journalArticle

22 Citations (Scopus)

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

Fingerprint

abalone
Punctures
Pore size
Elastic Modulus
Porosity
modulus of elasticity
porosity
mechanical properties
Structural properties
Drying
Elastic moduli
drying
testing
Mechanical properties
Temperature
temperature
sampling

Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)
  • Biotechnology

Cite this

@article{b8c41095c2eb4c62b085439d774871c5,
title = "Structural Characteristics of Freeze-Dried Abalone: Porosimetry and Puncture Test",
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.",
keywords = "Bio-yield point, Density, Modulus, Peak force, Pore-size distribution, Porosity",
author = "Rahman, {M. S.} and Sablani, {S. S.}",
year = "2003",
month = "12",
doi = "10.1205/096030803322756394",
language = "English",
volume = "81",
pages = "309--315",
journal = "Food and Bioproducts Processing",
issn = "0960-3085",
publisher = "Institution of Chemical Engineers",
number = "4",

}

TY - JOUR

T1 - Structural Characteristics of Freeze-Dried Abalone

T2 - Porosimetry and Puncture Test

AU - Rahman, M. S.

AU - Sablani, S. S.

PY - 2003/12

Y1 - 2003/12

N2 - 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.

AB - 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.

KW - Bio-yield point

KW - Density

KW - Modulus

KW - Peak force

KW - Pore-size distribution

KW - Porosity

UR - http://www.scopus.com/inward/record.url?scp=0347316476&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0347316476&partnerID=8YFLogxK

U2 - 10.1205/096030803322756394

DO - 10.1205/096030803322756394

M3 - Article

AN - SCOPUS:0347316476

VL - 81

SP - 309

EP - 315

JO - Food and Bioproducts Processing

JF - Food and Bioproducts Processing

SN - 0960-3085

IS - 4

ER -