Generalized microstructural change and structure-quality indicators of a food product undergoing different drying methods and conditions

Sansiribhan, Sansanee; Devahastin, Sakamon; Soponronnarit, Somchart

doi:10.1016/j.jfoodeng.2011.09.019

Cited by 27 publications

(12 citation statements)

References 21 publications

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“…6 SEM images of carrot cubes subjected to HAD, VD, and LPSSD. a X/X 0 = 1.00, b X/X 0 * 0.27, and c X/ X 0 * 0.01 [128] Food Eng Rev SEM has been used to visualize the change in microstructure of freeze-dried products by Oikonomopoulou et al [110]. Figure 1 illustrates the microstructure of freeze-dried rice kernels (9500 magnification), while Fig.…”

Section: Image Acquisition and Analysis Techniques Scanning Electron mentioning

confidence: 99%

“…Relationship between DFD/FD 0 and X/X 0 for carrot cubes subjected to HAD, VD, and LPSSD at 60 and 80°C. Inset A shows an expanded view of the results in the range 0.01 \ X/X 0 \ 0.2 [128] Fig. 8 Relationship between D D= D 0 and X/X 0 for carrot cubes subjected to HAD, VD, and LPSSD at 60 and 80°C.…”

Section: Image Acquisition and Analysis Techniques Scanning Electron mentioning

confidence: 99%

“…8 Relationship between D D= D 0 and X/X 0 for carrot cubes subjected to HAD, VD, and LPSSD at 60 and 80°C. Inset A shows the results in the range 0.01 \ X/X 0 \ 0.2 in more detail [128] Food Eng Rev…”

Section: Image Acquisition and Analysis Techniques Scanning Electron mentioning

confidence: 99%

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The Application of Image Acquisition and Analysis Techniques to the Field of Drying

Qian

2016

Food Eng Rev

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Many changes occur in the structure and properties of a test material during drying as a consequence of moisture evaporation. The use of image acquisition and analysis techniques is proposed here as a potential method of obtaining a better understanding of the different phenomena that can happen during drying. Such techniques can quantify the morphological, textural, and color features of materials and the changes that occur in them. The techniques are convenient to use, accurate, and facilitate rapid measurement. Accordingly, the use of image acquisition and analysis techniques continues to attract considerable research interest in the field of drying. Many such techniques have been applied in this field: scanning electron microscopy (SEM), charge-coupled device (CCD) photography, neutron radiography (NR), magnetic resonance imaging (MRI), X-ray tomography, and so forth. Each technique has its own characteristics and specific applications. SEM is employed to investigate the morphological structure and pore distribution of a sample during drying in the form of magnified 2D images. A computer vision system typically uses two portable CCD cameras to provide 2D top-and side-view images of the sample. These can be used for online monitoring of the change in shape and color and any crack development in the sample during drying. NR and MRI are used for determination of the moisture profiles inside the sample during drying. In addition, MRI can be used to characterize the pore distribution in combination with other technologies. X-ray tomography provides 2D cross sections and 3D tomographic reconstructions of the sample, which can be used to elucidate the volume, crack development, surface area, porosity, and moisture profiles of the sample during drying. Overall, of all these various image acquisition and analysis techniques, X-ray tomography is considered to be the one that has the most promising future in the field of drying.

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Section: Image Acquisition and Analysis Techniques Scanning Electron mentioning

confidence: 99%

Section: Image Acquisition and Analysis Techniques Scanning Electron mentioning

confidence: 99%

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The Application of Image Acquisition and Analysis Techniques to the Field of Drying

Qian

2016

Food Eng Rev

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“…The FD PROFILES was calculated using the box counting algorithm via the use of ImageJ software (version 1.42q, National Institutes of Health, Bethesda, MD) as described by Sansiribhan et al (2012) (Fig. 1).…”

Section: Diffusion Coefficients In the Impregnation Processmentioning

confidence: 99%

The spatial distribution of β-carotene impregnated in apple slices determined using image and fractal analysis

Santacruz-Vázquez

2013

J Food Sci Technol

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Changes in the concentration profiles of β-carotene caused by diffusion through parenchymatic dried apple tissue were characterized by image and fractal analysis. Apple slices were dried by convection, and then impregnated with an aqueous β-carotene solution. Scanning electron microscopy images of dried apple slices were captured and the fractal dimension (FD) values of the textures of the images were obtained (FD SEM ). It was observed that the microstructure of the foodstuff being impregnated have an important effect on the impregnation phenomenon, generating irregular concentration profiles of β-carotene, which are numerically described by the fractal dimension FD PROFILES and are related to the diffusion process during impregnation in dried edible tissue.

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“…Its heating atmosphere is clean and it returns water after cooling. It has been used in several industrial fields including decomposition of harmful matter, desiccation of waste, and sterilization and cooking of food (3)(4)(5)(6)(7) . Conventionally, steam is heated in contact with wire heaters or high-frequency inductive heaters.…”

Section: Introductionmentioning

confidence: 99%

Generation of an Unstable Rotating Arc and Its Application to Steam Superheating

Kuwamoto

Sugimoto

Takeda

et al. 2012

JTST

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This experimental study was conducted to heat gases using an arc driven by an external magnetic field. A dc arc was produced between a tungsten rod cathode and a cylindrical anode. Experimental observations revealed that the magnetically driven arc deformed unstably and rotated with no particular frequency. The arc voltage increased concomitantly with the increase of the magnetic flux density. Superheated steam was obtained using the rotating arc. The temperature increased with the increase of the imposed magnetic field. The arc heating efficiency was nearly 40-50%.

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Generalized microstructural change and structure-quality indicators of a food product undergoing different drying methods and conditions

Cited by 27 publications

References 21 publications

The Application of Image Acquisition and Analysis Techniques to the Field of Drying

The Application of Image Acquisition and Analysis Techniques to the Field of Drying

The spatial distribution of β-carotene impregnated in apple slices determined using image and fractal analysis

Generation of an Unstable Rotating Arc and Its Application to Steam Superheating

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