Toward prediction of porosity in foods during drying: A brief review

Research output: Contribution to journalArticle

157 Citations (Scopus)

Abstract

Four generic trends of pore formation during drying are identified from the literature. The present prediction methods are mainly based on empirical correlations. It is common to correlate porosity with water content by quadratic, polynomial, or exponential forms of equations, which do not provide insight into the physics of the process. The glass transition theory is one of the proposed concepts to explain the process of shrinkage and collapse during drying. However, the glass transition theory does not hold true for all products. Other concepts, such as surface tension, structure, environment pressure, and mechanisms of moisture transport also play important roles in explaining the formation of pores. It is hypothesized that as capillary force is the main force responsible for collapse, so counterbalancing this force causes formation of pores and lower shrinkage.

Original languageEnglish
Pages (from-to)1-13
Number of pages13
JournalDrying Technology
Volume19
Issue number1
DOIs
Publication statusPublished - 2001

Fingerprint

food
drying
Glass transition
Drying
Porosity
porosity
predictions
shrinkage
Water content
Surface tension
Moisture
Physics
Polynomials
glass
moisture
moisture content
interfacial tension
polynomials
trends
physics

Keywords

  • Drying
  • Glass transition
  • Pore pressure
  • Porosity
  • Prediction
  • Structure
  • Surface tension
  • Texture

ASJC Scopus subject areas

  • Chemical Engineering (miscellaneous)

Cite this

Toward prediction of porosity in foods during drying : A brief review. / Rahman, M. Shafiur.

In: Drying Technology, Vol. 19, No. 1, 2001, p. 1-13.

Research output: Contribution to journalArticle

@article{eb9b3bd202c2468f8a09d974842dc648,
title = "Toward prediction of porosity in foods during drying: A brief review",
abstract = "Four generic trends of pore formation during drying are identified from the literature. The present prediction methods are mainly based on empirical correlations. It is common to correlate porosity with water content by quadratic, polynomial, or exponential forms of equations, which do not provide insight into the physics of the process. The glass transition theory is one of the proposed concepts to explain the process of shrinkage and collapse during drying. However, the glass transition theory does not hold true for all products. Other concepts, such as surface tension, structure, environment pressure, and mechanisms of moisture transport also play important roles in explaining the formation of pores. It is hypothesized that as capillary force is the main force responsible for collapse, so counterbalancing this force causes formation of pores and lower shrinkage.",
keywords = "Drying, Glass transition, Pore pressure, Porosity, Prediction, Structure, Surface tension, Texture",
author = "Rahman, {M. Shafiur}",
year = "2001",
doi = "10.1081/DRT-100001349",
language = "English",
volume = "19",
pages = "1--13",
journal = "Drying Technology",
issn = "0737-3937",
publisher = "Taylor and Francis Ltd.",
number = "1",

}

TY - JOUR

T1 - Toward prediction of porosity in foods during drying

T2 - A brief review

AU - Rahman, M. Shafiur

PY - 2001

Y1 - 2001

N2 - Four generic trends of pore formation during drying are identified from the literature. The present prediction methods are mainly based on empirical correlations. It is common to correlate porosity with water content by quadratic, polynomial, or exponential forms of equations, which do not provide insight into the physics of the process. The glass transition theory is one of the proposed concepts to explain the process of shrinkage and collapse during drying. However, the glass transition theory does not hold true for all products. Other concepts, such as surface tension, structure, environment pressure, and mechanisms of moisture transport also play important roles in explaining the formation of pores. It is hypothesized that as capillary force is the main force responsible for collapse, so counterbalancing this force causes formation of pores and lower shrinkage.

AB - Four generic trends of pore formation during drying are identified from the literature. The present prediction methods are mainly based on empirical correlations. It is common to correlate porosity with water content by quadratic, polynomial, or exponential forms of equations, which do not provide insight into the physics of the process. The glass transition theory is one of the proposed concepts to explain the process of shrinkage and collapse during drying. However, the glass transition theory does not hold true for all products. Other concepts, such as surface tension, structure, environment pressure, and mechanisms of moisture transport also play important roles in explaining the formation of pores. It is hypothesized that as capillary force is the main force responsible for collapse, so counterbalancing this force causes formation of pores and lower shrinkage.

KW - Drying

KW - Glass transition

KW - Pore pressure

KW - Porosity

KW - Prediction

KW - Structure

KW - Surface tension

KW - Texture

UR - http://www.scopus.com/inward/record.url?scp=0035059097&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0035059097&partnerID=8YFLogxK

U2 - 10.1081/DRT-100001349

DO - 10.1081/DRT-100001349

M3 - Article

AN - SCOPUS:0035059097

VL - 19

SP - 1

EP - 13

JO - Drying Technology

JF - Drying Technology

SN - 0737-3937

IS - 1

ER -