TY - CHAP
T1 - Evaluation of Deformation and Shrinking of Potato Slabs During Convective Drying
AU - Campos-Mendiola, R.
AU - Gumeta-Chávez, Carolina
AU - Chanona-Pérez, Jose Jorge
AU - Alamilla-Beltrán, Liliana
AU - Jiménez-Aparicio, Antonio
AU - Gutiérrez-López, Gustavo F.
PY - 2010/5/14
Y1 - 2010/5/14
N2 - 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.
AB - 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.
KW - Deformation and shrinkage-rigid and nonrigid structures role
KW - Potato Slabs deformation and shrinking evaluation during convective drying
KW - Potato Slabs shrinking study-image and fractal analysis
KW - Shrinkage evaluating parameters-density and porosity
KW - Shrinkage stages-rigid structures bending and cell wall collapse
KW - Structural changes in foods-image analysis
KW - Vegetables drying-structural changes affecting heat-transport properties
UR - http://www.scopus.com/inward/record.url?scp=84886177897&partnerID=8YFLogxK
U2 - 10.1002/9780470958193.ch57
DO - 10.1002/9780470958193.ch57
M3 - Capítulo
SN - 9780813812731
SP - 613
EP - 618
BT - Water Properties in Food, Health, Pharmaceutical and Biological Systems
PB - Wiley-Blackwell
ER -