Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape

Autores
de Michelis, Antonio; Marquez, Carlos Alberto; Mabellini, Alejandra; Ohaco, Elizabeth; Giner, Sergio Adrian
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Macro and micro-structural changes take place during food dehydration. Macro-structural changes encompass modifications in shape, area and volume. Studies of such changes are important because dehydration kinetics (essential for calculating industrial dryers) may be highly influenced by changes in food shape and dimensions. The overall changes in volume, surface area (?shrinkage?) and shape (Heywood factor, with provides a close description of food shape) were determined experimentally, and the results were correlated with simple expressions. Hence, although dehydration kinetics can be modeled with simplified overall shrinkage expressions, the possibility of selecting a suitable geometry and predicting the characteristics dimensions will provide higher accuracy. An additional unresolved problem is the lack of a general model that predicts macro-structural changes for various foods and diverse geometries. In this work, based on experimental data of sweet and sour cherries, and rose hip fruits, a simplified general model to predict changes in volume and surface area are proposed. To estimate how the changes in characteristic dimensions affect the kinetic studies, experimental drying curves for the three fruits by means of a diffusional model considered the following variants for the characteristic dimensions: (i) The radius of the fresh food, assumed constant; (ii) The radius of the partially dehydrated product; (iii) The radius predicted by the correlation for structural changes, especially volume, obtained in this work and generalized for the three fruits, and (iv) to demonstrate the need to study the macro-structural changes for all dehydrated foods, also be present the case of a restructured food.
Fil: de Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Patagonia Norte. Estación Experimental Agropecuaria San Carlos de Bariloche. Agencia de Extension Rural El Bolson; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Marquez, Carlos Alberto. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina
Fil: Mabellini, Alejandra. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ohaco, Elizabeth. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina
Fil: Giner, Sergio Adrian. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
food drying
Structural changes
Volume area and shape changes
Kinetics
Experimental
Modelling
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/27664
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/27664
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shapede Michelis, AntonioMarquez, Carlos AlbertoMabellini, AlejandraOhaco, ElizabethGiner, Sergio Adrianfood dryingStructural changesVolume area and shape changesKineticsExperimentalModellinghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Macro and micro-structural changes take place during food dehydration. Macro-structural changes encompass modifications in shape, area and volume. Studies of such changes are important because dehydration kinetics (essential for calculating industrial dryers) may be highly influenced by changes in food shape and dimensions. The overall changes in volume, surface area (?shrinkage?) and shape (Heywood factor, with provides a close description of food shape) were determined experimentally, and the results were correlated with simple expressions. Hence, although dehydration kinetics can be modeled with simplified overall shrinkage expressions, the possibility of selecting a suitable geometry and predicting the characteristics dimensions will provide higher accuracy. An additional unresolved problem is the lack of a general model that predicts macro-structural changes for various foods and diverse geometries. In this work, based on experimental data of sweet and sour cherries, and rose hip fruits, a simplified general model to predict changes in volume and surface area are proposed. To estimate how the changes in characteristic dimensions affect the kinetic studies, experimental drying curves for the three fruits by means of a diffusional model considered the following variants for the characteristic dimensions: (i) The radius of the fresh food, assumed constant; (ii) The radius of the partially dehydrated product; (iii) The radius predicted by the correlation for structural changes, especially volume, obtained in this work and generalized for the three fruits, and (iv) to demonstrate the need to study the macro-structural changes for all dehydrated foods, also be present the case of a restructured food.Fil: de Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Patagonia Norte. Estación Experimental Agropecuaria San Carlos de Bariloche. Agencia de Extension Rural El Bolson; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Marquez, Carlos Alberto. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; ArgentinaFil: Mabellini, Alejandra. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ohaco, Elizabeth. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; ArgentinaFil: Giner, Sergio Adrian. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaISEKI food association2013-07-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/27664de Michelis, Antonio; Marquez, Carlos Alberto; Mabellini, Alejandra; Ohaco, Elizabeth; Giner, Sergio Adrian; Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape; ISEKI food association; International Journal of Food Studies; 2; 2; 5-7-2013; 2-352182-1054CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/173/94info:eu-repo/semantics/altIdentifier/doi/10.7455/ijfs/2.2.2013.a6info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-12-23T14:37:33Zoai:ri.conicet.gov.ar:11336/27664instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-12-23 14:37:33.636CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
title Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
spellingShingle Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
de Michelis, Antonio
food drying
Structural changes
Volume area and shape changes
Kinetics
Experimental
Modelling
title_short Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
title_full Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
title_fullStr Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
title_full_unstemmed Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
title_sort Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
dc.creator.none.fl_str_mv de Michelis, Antonio
Marquez, Carlos Alberto
Mabellini, Alejandra
Ohaco, Elizabeth
Giner, Sergio Adrian
author de Michelis, Antonio
author_facet de Michelis, Antonio
Marquez, Carlos Alberto
Mabellini, Alejandra
Ohaco, Elizabeth
Giner, Sergio Adrian
author_role author
author2 Marquez, Carlos Alberto
Mabellini, Alejandra
Ohaco, Elizabeth
Giner, Sergio Adrian
author2_role author
author
author
author
dc.subject.none.fl_str_mv food drying
Structural changes
Volume area and shape changes
Kinetics
Experimental
Modelling
topic food drying
Structural changes
Volume area and shape changes
Kinetics
Experimental
Modelling
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Macro and micro-structural changes take place during food dehydration. Macro-structural changes encompass modifications in shape, area and volume. Studies of such changes are important because dehydration kinetics (essential for calculating industrial dryers) may be highly influenced by changes in food shape and dimensions. The overall changes in volume, surface area (?shrinkage?) and shape (Heywood factor, with provides a close description of food shape) were determined experimentally, and the results were correlated with simple expressions. Hence, although dehydration kinetics can be modeled with simplified overall shrinkage expressions, the possibility of selecting a suitable geometry and predicting the characteristics dimensions will provide higher accuracy. An additional unresolved problem is the lack of a general model that predicts macro-structural changes for various foods and diverse geometries. In this work, based on experimental data of sweet and sour cherries, and rose hip fruits, a simplified general model to predict changes in volume and surface area are proposed. To estimate how the changes in characteristic dimensions affect the kinetic studies, experimental drying curves for the three fruits by means of a diffusional model considered the following variants for the characteristic dimensions: (i) The radius of the fresh food, assumed constant; (ii) The radius of the partially dehydrated product; (iii) The radius predicted by the correlation for structural changes, especially volume, obtained in this work and generalized for the three fruits, and (iv) to demonstrate the need to study the macro-structural changes for all dehydrated foods, also be present the case of a restructured food.
Fil: de Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Patagonia Norte. Estación Experimental Agropecuaria San Carlos de Bariloche. Agencia de Extension Rural El Bolson; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Marquez, Carlos Alberto. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina
Fil: Mabellini, Alejandra. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ohaco, Elizabeth. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina
Fil: Giner, Sergio Adrian. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Macro and micro-structural changes take place during food dehydration. Macro-structural changes encompass modifications in shape, area and volume. Studies of such changes are important because dehydration kinetics (essential for calculating industrial dryers) may be highly influenced by changes in food shape and dimensions. The overall changes in volume, surface area (?shrinkage?) and shape (Heywood factor, with provides a close description of food shape) were determined experimentally, and the results were correlated with simple expressions. Hence, although dehydration kinetics can be modeled with simplified overall shrinkage expressions, the possibility of selecting a suitable geometry and predicting the characteristics dimensions will provide higher accuracy. An additional unresolved problem is the lack of a general model that predicts macro-structural changes for various foods and diverse geometries. In this work, based on experimental data of sweet and sour cherries, and rose hip fruits, a simplified general model to predict changes in volume and surface area are proposed. To estimate how the changes in characteristic dimensions affect the kinetic studies, experimental drying curves for the three fruits by means of a diffusional model considered the following variants for the characteristic dimensions: (i) The radius of the fresh food, assumed constant; (ii) The radius of the partially dehydrated product; (iii) The radius predicted by the correlation for structural changes, especially volume, obtained in this work and generalized for the three fruits, and (iv) to demonstrate the need to study the macro-structural changes for all dehydrated foods, also be present the case of a restructured food.
publishDate 2013
dc.date.none.fl_str_mv 2013-07-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/27664
de Michelis, Antonio; Marquez, Carlos Alberto; Mabellini, Alejandra; Ohaco, Elizabeth; Giner, Sergio Adrian; Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape; ISEKI food association; International Journal of Food Studies; 2; 2; 5-7-2013; 2-35
2182-1054
CONICET Digital
CONICET
url http://hdl.handle.net/11336/27664
identifier_str_mv de Michelis, Antonio; Marquez, Carlos Alberto; Mabellini, Alejandra; Ohaco, Elizabeth; Giner, Sergio Adrian; Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape; ISEKI food association; International Journal of Food Studies; 2; 2; 5-7-2013; 2-35
2182-1054
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/173/94
info:eu-repo/semantics/altIdentifier/doi/10.7455/ijfs/2.2.2013.a6
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv ISEKI food association
publisher.none.fl_str_mv ISEKI food association
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.441415

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