Quantitative Evaluation of Microstructural Changes and their Relations with Some Physical Characteristics of Food during Drying

Sansiribhan, Sansanee; Devahastin, Sakamon; Soponronnarit, Somchart

doi:10.1111/j.1750-3841.2010.01739.x

Cited by 21 publications

(5 citation statements)

References 18 publications

(29 reference statements)

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“…This phenomenon has the potential to be further investigated in detail during future investigations. 3-D model predictions for carrot cells during drying have been compared with experimental findings on real carrot microstructure 35,59 (see Fig. 14).…”

Section: Quantifying the Morphological Behaviour Of The Models Througmentioning

confidence: 99%

Application of a coupled smoothed particle hydrodynamics (SPH) and coarse-grained (CG) numerical modelling approach to study three-dimensional (3-D) deformations of single cells of different food-plant materials during drying

et al. 2018

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Numerical modelling has gained popularity in many science and engineering streams due to the economic feasibility and advanced analytical features compared to conventional experimental and theoretical models. Food drying is one of the areas where numerical modelling is increasingly applied to improve drying process performance and product quality. This investigation applies a three dimensional (3-D) Smoothed Particle Hydrodynamics (SPH) and Coarse-Grained (CG) numerical approach to predict the morphological changes of different categories of food-plant cells such as apple, grape, potato and carrot during drying. To validate the model predictions, experimental findings from in-house experimental procedures (for apple) and sources of literature (for grape, potato and carrot) have been utilised. The subsequent comaprison indicate that the model predictions demonstrate a reasonable agreement with the experimental findings, both qualitatively and quantitatively. In this numerical model, a higher computational accuracy has been maintained by limiting the consistency error below 1% for all four cell types. The proposed meshfree-based approach is well-equipped to predict the morphological changes of plant cellular structure over a wide range of moisture contents (10% to 100% dry basis). Compared to the previous 2-D meshfree-based models developed for plant cell drying, the proposed model can draw more useful insights on the morphological behaviour due to the 3-D nature of the model. In addition, the proposed computational modelling approach has a high potential to be used as a comprehensive tool in many other tissue morphology related investigations.

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Section: Quantifying the Morphological Behaviour Of The Models Througmentioning

confidence: 99%

Application of a coupled smoothed particle hydrodynamics (SPH) and coarse-grained (CG) numerical modelling approach to study three-dimensional (3-D) deformations of single cells of different food-plant materials during drying

et al. 2018

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“…When the mechanical stress exceeded the critical value, the collapse in dehydrated cells occurred. Sansiribhan et al [47] also found that the cell diameter decreases rapidly when the moisture content was less than about 0.1. Moreover, the loss of components in cell structure can also reduce the firmness of cell structure.…”

Section: Impacts Of Moisture Transfer On Microstructurementioning

confidence: 92%

Moisture diffusion and shrinkage characteristics of broad bean during low-temperature vacuum drying

Wang

Zhu

Wang

et al. 2020

International Journal of Food Properties

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“…Therefore, at the same zone of the sample (close to the center of the slice), the degree of penetration of the solution was lower for samples subjected to the DC70-2 condition than for samples subjected to the DC60-2 condition. This behavior may result from cellular collapse of the tissue, which has been reported during drying at high temperatures (Ramos et al 2004;Sansiribhan et al 2010). Collapse of the tissue prevents the generation of a homogeneous impregnation profile.…”

Section: Description Of Experimental Diffusion Profiles By Image Analmentioning

confidence: 97%

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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Quantitative Evaluation of Microstructural Changes and their Relations with Some Physical Characteristics of Food during Drying

Cited by 21 publications

References 18 publications

Application of a coupled smoothed particle hydrodynamics (SPH) and coarse-grained (CG) numerical modelling approach to study three-dimensional (3-D) deformations of single cells of different food-plant materials during drying

Application of a coupled smoothed particle hydrodynamics (SPH) and coarse-grained (CG) numerical modelling approach to study three-dimensional (3-D) deformations of single cells of different food-plant materials during drying

Moisture diffusion and shrinkage characteristics of broad bean during low-temperature vacuum drying

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

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