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 Dominguez, Elizabeth Haydee; 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.
EEA Bariloche
Fil: De Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El Bolsón; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Marquez, Carlos Alberto. Universidad Nacional del Comahue. Facultad de Tecnología de 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 Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de 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. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Fuente
International Journal of Food Studies 2 (2) : 188–211 (2013)
Materia
Alimentos
Tecnología de Alimentos
Secado
Volumen
Foods
Food Technology
Drying
Volume
Cinética
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4344
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oai_identifier_str oai:localhost:20.500.12123/4344
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shapeDe Michelis, AntonioMarquez, Carlos AlbertoMabellini, AlejandraOhaco Dominguez, Elizabeth HaydeeGiner, Sergio AdrianAlimentosTecnología de AlimentosSecadoVolumenFoodsFood TechnologyDryingVolumeCinéticaMacro 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.EEA BarilocheFil: De Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El Bolsón; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Marquez, Carlos Alberto. Universidad Nacional del Comahue. Facultad de Tecnología de 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; ArgentinaFil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de 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; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; ArgentinaISEKI Food Association2019-01-28T17:53:56Z2019-01-28T17:53:56Z2013-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/173/94http://hdl.handle.net/20.500.12123/43442182-1054https://dx.doi.org/10.7455/ijfs/2.2.2013.a6International Journal of Food Studies 2 (2) : 188–211 (2013)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-12-26T11:10:09Zoai:localhost:20.500.12123/4344instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-12-26 11:10:09.387INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Alimentos
Tecnología de Alimentos
Secado
Volumen
Foods
Food Technology
Drying
Volume
Cinética
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 Dominguez, Elizabeth Haydee
Giner, Sergio Adrian
author De Michelis, Antonio
author_facet De Michelis, Antonio
Marquez, Carlos Alberto
Mabellini, Alejandra
Ohaco Dominguez, Elizabeth Haydee
Giner, Sergio Adrian
author_role author
author2 Marquez, Carlos Alberto
Mabellini, Alejandra
Ohaco Dominguez, Elizabeth Haydee
Giner, Sergio Adrian
author2_role author
author
author
author
dc.subject.none.fl_str_mv Alimentos
Tecnología de Alimentos
Secado
Volumen
Foods
Food Technology
Drying
Volume
Cinética
topic Alimentos
Tecnología de Alimentos
Secado
Volumen
Foods
Food Technology
Drying
Volume
Cinética
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.
EEA Bariloche
Fil: De Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El Bolsón; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Marquez, Carlos Alberto. Universidad Nacional del Comahue. Facultad de Tecnología de 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 Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de 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. Universidad Nacional de La Plata. Facultad de Ingeniería; 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 2013-10
2019-01-28T17:53:56Z
2019-01-28T17:53:56Z
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 https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/173/94
http://hdl.handle.net/20.500.12123/4344
2182-1054
https://dx.doi.org/10.7455/ijfs/2.2.2013.a6
url https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/173/94
http://hdl.handle.net/20.500.12123/4344
https://dx.doi.org/10.7455/ijfs/2.2.2013.a6
identifier_str_mv 2182-1054
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv 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 International Journal of Food Studies 2 (2) : 188–211 (2013)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 13.049097

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