Abstract
This work studied macroscopic shrinking and deformation in potatoes by means of image and fractal analysis during convective drying. Slab - shaped sections of the material were subjected to image capture (lateral and from above) during drying. Shrinking was evaluated as the coeffi cient of area/initial area. Two stages of shrinkage were observed. The fi rst may be associated with bending of rigid structures and shrinkage of nonrigid structures. This stage may be related to the removal of water from pores and capillaries. The second stage may be due to cell wall collapse. A descriptive model incorporating microscopic and macroscopic changes during deformation and shrinkage is presented, and the role of rigid and nonrigid structures in those phenomena is partially explained.
| Original language | English |
|---|---|
| Title of host publication | Water Properties in Food, Health, Pharmaceutical and Biological Systems |
| Subtitle of host publication | ISOPOW 10 |
| Publisher | Wiley-Blackwell |
| Pages | 613-618 |
| Number of pages | 6 |
| ISBN (Print) | 9780813812731 |
| DOIs | |
| State | Published - 14 May 2010 |
Keywords
- Deformation and shrinkage-rigid and nonrigid structures role
- Potato Slabs deformation and shrinking evaluation during convective drying
- Potato Slabs shrinking study-image and fractal analysis
- Shrinkage evaluating parameters-density and porosity
- Shrinkage stages-rigid structures bending and cell wall collapse
- Structural changes in foods-image analysis
- Vegetables drying-structural changes affecting heat-transport properties