GENERALIZED CORRELATIONS BETWEEN MICROSTRUCTURAL AND PHYSICAL CHANGES OF FOOD UNDERGOING DIFFERENT DRYING METHODS
It is well known that changes of many physical characteristics of food during drying are due to changes of the food microstructure.However, the physical characteristic and microstructural changes depend on the drying methods and conditions.Correlations between the microstructural and physical changes of food are therefore quite difficult to be generalized.The aim of this work was to determine if it would be possible to develop a generalized indicator that could be used to monitor microstructural changes of food undergoing three representative drying methods, i.e., hot air drying, vacuum drying and low-pressure superheated steam drying.Two types of indicators, i.e., normalized change of the fractal dimension (△FD/FD0) of the sample microstructure and normalized change of the average sample cell diameter (△D/D0), were compared.Further investigation was made to determine if the tested indicators could be used to correlate the microstructural changes to apparent physical characteristic changes.The results show that either △FD/FD0 or △D/D0 is an adequate generalized microstructural change indicator and correlated well with the loss of moisture during drying.However, △FD/FD0 seems to be a more generalized structure-quality indicator than △D/D0.
cell diameter fractal dimension hardness shrinkage structure-quality index
S.Sansiribhan S.Devahastin S.Soponronnarit
Energy Technology Division,School of Energy,Environment and Materials,King Mongkut’s University ofTe Department of Food Engineering,King Mongkut’s University of Technology Thonburi126 Pracha u-tid Road Energy Technology Division,School of Energy,Environment and Materials,King Mongkut’s University of T
国际会议
The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)
天津
英文
1-7
2011-09-18（万方平台首次上网日期，不代表论文的发表时间）