TY - JOUR
T1 - Non-isotropic shrinkage and interfaces during convective drying of potato slabs within the frame of the systematic approach to food engineering systems (SAFES) methodology
AU - Campos-Mendiola, R.
AU - Hernández-Sánchez, H.
AU - Chanona-Pérez, J. J.
AU - Alamilla-Beltrán, L.
AU - Jiménez-Aparicio, A.
AU - Fito, P.
AU - Gutiérrez-López, G. F.
N1 - Funding Information:
Financial support from: CONACYT-Mexico Project SEP-04-co1-48061, CGEPI-IPN Projects 20050121 and 20060114. Author R. Campos thanks CONACYT-Mexico for study grant.
PY - 2007/11
Y1 - 2007/11
N2 - Non-isotropic shrinkage of potato slabs was studied within the frame of the systematic approach to food engineering systems (SAFES) methodology. Digital images of potato slabs were taken and lateral projected areas (Alat) of material during drying were recorded. Two characteristics peaks in graphs Alat vs. time were detected. Also, cellular surface area of potato cells was recorded and related to moisture content by means of an empirical equation with in conjunction with SAFES methodology and Alat values at the two afore mentioned peaks, allowed to evaluate intra- and extracellular moisture contents. Fractal dimension (Df) of solid-air interfaces during drying were also calculated. Graphs of Df vs. time also showed two peaks which appeared at approximately the same drying times than those for Alat which may indicate that inner structures composed of solid-air matrixes are projected towards the surface in the form of fractal solid-air interfaces.
AB - Non-isotropic shrinkage of potato slabs was studied within the frame of the systematic approach to food engineering systems (SAFES) methodology. Digital images of potato slabs were taken and lateral projected areas (Alat) of material during drying were recorded. Two characteristics peaks in graphs Alat vs. time were detected. Also, cellular surface area of potato cells was recorded and related to moisture content by means of an empirical equation with in conjunction with SAFES methodology and Alat values at the two afore mentioned peaks, allowed to evaluate intra- and extracellular moisture contents. Fractal dimension (Df) of solid-air interfaces during drying were also calculated. Graphs of Df vs. time also showed two peaks which appeared at approximately the same drying times than those for Alat which may indicate that inner structures composed of solid-air matrixes are projected towards the surface in the form of fractal solid-air interfaces.
KW - Convective drying
KW - Fractal interfaces
KW - Image analysis
KW - SAFES
KW - Shrinkage
UR - http://www.scopus.com/inward/record.url?scp=34347397580&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2007.02.027
DO - 10.1016/j.jfoodeng.2007.02.027
M3 - Artículo
SN - 0260-8774
VL - 83
SP - 285
EP - 292
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 2
ER -