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Titolo:
Structural properties of dehydrated products during rehydration
Autore:
Krokida, MK; Maroulis, ZB;
Indirizzi:
Natl Tech Univ Athens, Dept Chem Engn, Athens, Greece Natl Tech Univ Athens Athens Greece ens, Dept Chem Engn, Athens, Greece
Titolo Testata:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
fascicolo: 5, volume: 36, anno: 2001,
pagine: 529 - 538
SICI:
0950-5423(200106)36:5<529:SPODPD>2.0.ZU;2-8
Fonte:
ISI
Lingua:
ENG
Soggetto:
VISCOELASTIC BEHAVIOR; DRYING METHODS; VEGETABLES; KINETICS; QUALITY; FRUITS;
Keywords:
apple; banana; carrot; density; porosity; potato;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
21
Recensione:
Indirizzi per estratti:
Indirizzo: Maroulis, ZB Natl Tech Univ Athens, Dept Chem Engn, Zografou Campus, Athens, Greece Natl Tech Univ Athens Zografou Campus Athens Greece Greece
Citazione:
M.K. Krokida e Z.B. Maroulis, "Structural properties of dehydrated products during rehydration", INT J FOOD, 36(5), 2001, pp. 529-538

Abstract

The following structural properties of dehydrated apple, banana, carrot and potato were examined during rehydration: true density, apparent density, porosity and specific volume. Samples were dehydrated using five different drying methods: conventional, vacuum, freeze, microwave and osmotic; after which they were rehydrated in an air dryer at 50 degreesC and 80% air humidity. Structural properties were examined during rehydration to various moisture contents, ranging from 0.01 to 3.5 kg kg(-1) (dry basis). The dehydrated products did not recover their structural properties after rehydration as a result of structural damage that occurred during drying and the hysteresis phenomenon which took place during rehydration. Porosity of the rehydrated products was higher during rehydration than during dehydration. A generalized structural model was used to describe the structural properties, andof the four parameters that were incorporated, only the shrinkage coefficient, which represents volume expansion, changed on rehydration.

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Documento generato il 16/07/20 alle ore 19:36:15