Modelling shrinkage during convective drying of food materials: a review

Mayor, L.; Sereno, Alberto M.

doi:10.1016/s0260-8774(03)00144-4

Cited by 615 publications

(438 citation statements)

References 54 publications

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“…This is a known behaviour as freeze-drying prevents undesirable shrinkage and produces dried goods with high porosity in comparison to conventional thermal drying [46]. Application of oven and fluidized bed drying, respectively, led to shrivelled larvae exhibiting smaller length and diameter due to tissue collapse and loss of porosity [47]. This observation was supported by the results of apparent density determination ( Table 1).…”

Section: Physico-chemical Properties Of Whole Larvaementioning

confidence: 55%

Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.)

Purschke

Brüggen

Scheibelberger

et al. 2017

Eur Food Res Technol

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protein (52.5-58.2%db) and fat (21.4-26.6%db) content. Highest protein recovery of max 72% was determined in the particle size fraction 500-1000 µm. Concluding, these results provide insights into physico-chemical characteristics of mealworms affected by pre-treatment and drying. The potential of dry fractionation techniques for protein enrichment and delivery of a variety of differently composed mealworm fractions was demonstrated and may provide an interesting potential to optimize water and energy consumption during insect fractionation.

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Section: Physico-chemical Properties Of Whole Larvaementioning

confidence: 55%

Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.)

Purschke

Brüggen

Scheibelberger

et al. 2017

Eur Food Res Technol

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“…As bases teóricas para o conhecimento do processo de contração volumétrica envolvem complexas leis mecânicas e de deformação de materiais (Towner, 1987); no entanto, muitos pesquisadores utilizam aproximações e modelos empíricos, na tentativa de melhor representarem este complicado fenômeno em produtos de natureza biológica (Lang et al, 1994;Krokida & Maroulis, 1997;Afonso Júnior et al, 2000;Mayor & Sereno, 2004).…”

Section: Introductionunclassified

Determinação e modelagem das propriedades físicas e da contração volumétrica do trigo, durante a secagem

Corrêa¹,

Ribeiro²,

Resende³

et al. 2006

Rev. bras. eng. agríc. ambient.

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RESUMOO presente trabalho foi realizado com o objetivo de se avaliar o efeito da variação do teor de água nas propriedades físicas dos grãos de trigo e ajustar diferentes modelos matemáticos aos valores experimentais, em função do teor de água do produto; além disso, analisaram-se duas metodologias de determinação da massa específica aparente e da massa específica real. Com base nos resultados obtidos, concluiu-se que a redução do teor de água influencia as propriedades físicas dos grãos de trigo, provocando a diminuição da porosidade, o aumento da massa específica aparente e da massa específica real. Outrossim, os valores das massas específicas real e aparente, calculados a partir da composição química dos grãos de trigo, são inferiores aos valores experimentais; contudo, as diferenças entre os valores obtidos pelas duas metodologias diminuem com a redução do teor de água do produto. O modelo de Bala & Woods adaptado é o que melhor se ajusta aos dados experimentais de contração volumétrica do grão e da massa de grãos de trigo. Embora tenha ocorrido contração de volume dos grãos de trigo, sua forma (esfericidade e circularidade) não varia durante o processo de secagem, para a faixa de umidade estudada.Palavras-chave: massa específica, porosidade, modelo matemático, encolhimento Determination and modeling of physical properties and shrinkage of wheat grains during the drying process ABSTRACTThe objectives of this work was to evaluate the effect of variation of water content on the physical properties of wheat grain and to adjust different mathematical models to the obtained experimental values as a function of moisture content. Also two different methodologies for determining bulk density and the real density were analysed. Based on the obtained results it may be concluded that the reduction of the moisture content affects the physical properties of wheat grain promoting the decrease of porosity and increase of both the bulk density and the specific gravity. Also the wheat grain bulk density and specific and real gravity values found through the chemical composition of grain were lower than the experimental data. However, the differences in values found between the two methodologies decreased as the moisture content decreases. The adapted Bala & Woods model fits best the individual wheat grain shrinkage as well as the bulk grain volume shrinkage. The grain shape (sphericity and circularity) did not vary for the moisture content range in this experiment.

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“…However, the mean values remained low, 0.175 ± 0.065 for Judia and 0.132 ± 0.046 for Longal, without any tendency to increase during drying. These results indicated that the volumetric shrinkage was not high (less than 24%), being comparatively lower than other foodstuffs (fruits and vegetables) that can reach final shrinkage coefficients from 70 to 90% (Mayor & Sereno, 2004). When fruits were dried with outer shell (Fig.…”

Section: Sphere Equivalent Radius-ser (Mm) Ar or Gr (Mm)mentioning

confidence: 86%

Shell's influence on drying kinetics, color and volumetric shrinkage of Castanea sativa Mill. fruits

Delgado

Pereira

Baptista

et al. 2014

Food Research International

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Shell's influence on the drying behavior of two European chestnut (Castanea sativa Mill.) varieties, Longal and Judia, was investigated in the present work. For this purpose, chestnuts of both varieties were dried in a hot air convection oven at 50.0 ± 2.0°C and air velocity of 1.0 ± 0.1 m/s. The fruits were dried with and without outer shell, the axial dimensions, volumetric shrinkage and color being determined. Furthermore, the drying data was complemented for the first time with microscopic analyses of the shells. Longal and Judia drying behaviors were similar (moisture ratios less than 0.20 in 35 to 45 h), despite the microscopic differences in outer shell thickness (Judia: 556 ± 43 μm and Longal: 328 ± 66 μm) and cell format (smaller cells-Judia). After determining the suitability of several drying models, good results were obtained with the Page (Judia), and Two-term exponential and Modified Page models (Longal). Concerning fruit color, a slight decrease in fruit brightness and an increase on fruit yellowness were detected along drying for both varieties. Small volumetric shrinkage was observed (10-24%). From these results, both varieties seemed to be adequate to be used industrially to produce dried chestnut based products, showing similar drying behaviors. Regarding the influence of the outer shell on the drying process, it had a small impact on water removal. So, chestnuts can be dried with the outer shell, leading to a less expensive and non-time-consuming process because it is not necessary to peel the fruits before drying.

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Modelling shrinkage during convective drying of food materials: a review

Cited by 615 publications

References 54 publications

Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.)

Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.)

Determinação e modelagem das propriedades físicas e da contração volumétrica do trigo, durante a secagem

Shell's influence on drying kinetics, color and volumetric shrinkage of Castanea sativa Mill. fruits

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