TY - JOUR
T1 - True Density and Apparent Density During the Drying Process for Vegetables and Fruits
T2 - A Review
AU - Rodríguez-Ramírez, J.
AU - Méndez-Lagunas, L.
AU - López-Ortiz, A.
AU - Torres, S. Sandoval
PY - 2012/12
Y1 - 2012/12
N2 - Abstract: This review presents the concepts involved in determining the density of foodstuffs, and summarizes the volumetric determination techniques used to calculate true density and apparent density in foodstuffs exposed to the drying process. The behavior of density with respect to moisture content (X) and drying temperature (T) is presented and explained with a basis in changes in structure, conformation, chemical composition, and second-order phase changes that occur in the processes of mass and heat transport, as reported to date in the literature. A review of the empirical and theoretical equations that represent density is presented, and their application in foodstuffs is discussed. This review also addresses cases with nonideal density behavior, including variations in ρs and ρw as a function of the inside temperature of the material, depending on drying conditions (X, T). A compilation of studies regarding the density of dehydrated foodstuffs is also presented.
AB - Abstract: This review presents the concepts involved in determining the density of foodstuffs, and summarizes the volumetric determination techniques used to calculate true density and apparent density in foodstuffs exposed to the drying process. The behavior of density with respect to moisture content (X) and drying temperature (T) is presented and explained with a basis in changes in structure, conformation, chemical composition, and second-order phase changes that occur in the processes of mass and heat transport, as reported to date in the literature. A review of the empirical and theoretical equations that represent density is presented, and their application in foodstuffs is discussed. This review also addresses cases with nonideal density behavior, including variations in ρs and ρw as a function of the inside temperature of the material, depending on drying conditions (X, T). A compilation of studies regarding the density of dehydrated foodstuffs is also presented.
KW - Drying method
KW - Drying temperature
KW - Food drying
KW - Solid density
KW - Volume
KW - Water density
UR - http://www.scopus.com/inward/record.url?scp=84871185549&partnerID=8YFLogxK
U2 - 10.1111/j.1750-3841.2012.02990.x
DO - 10.1111/j.1750-3841.2012.02990.x
M3 - Artículo de revisión
C2 - 23170871
SN - 0022-1147
VL - 77
SP - R146-R154
JO - Journal of Food Science
JF - Journal of Food Science
IS - 12
ER -