ADVANCES IN MICROSTRUCTURAL MODIFICATION AND MONITORING OF FOODS DURING DRYING

摘要：

　　A number of changes food undergoes during drying are related,one way or another,to changes in its microstructure.An ability to modify the microstructure of a food material is therefore highly desirable as this would allow us to produce a product with the desired characteristics.Microstructural modification can be achieved in a number of ways,including the use of appropriate thermal and non-thermal processing,with or without sample pretreatment.This paper presents a brief review on how to use selected drying technologies to create various microstructures.The objectives for microstructural modification range from creating a more porous structure to produce highly-crisp fat-free snacks to modifying the microstructure to enhance the release of a compound from the food matrix and hence increased the bioaccessibility and/or extractability of the compound.The use of fractal dimension as a quantitative indicator of the microstructural changes and as a structure-quality indicator relating the changes at the microscopic level to those at the macroscopic level (apparent changes,which are of direct interest to consumers) is also discussed.

关键词： bioaccessibility fractal analysis porous structure pretreatments structure-quality indicator

作者: S.Devahastin S.Soponronnarit

作者单位: Department of Food Engineering,Faculty of Engineering King Mongkut’s University of Technology Thonbu Energy Technology Division,School of Energy,Environment and Materials King Mongkut’s University of T

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-6

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）