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Drying Technology
An International Journal
Volume 18, 2000 - Issue 1-2
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TECHNICAL NOTE

COMPRESSION ANALYSIS OF DEHYDRATED AGRICULTURAL PRODUCTS

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Pages 395-408 | Published online: 16 Jun 2010

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Read on this site (17)

Asem Mahmoud Abdelshafy, Zisheng Luo, Tarun Belwal, Zhaojun Ban & Li Li. (2023) A Comprehensive Review on Preservation of Shiitake Mushroom (Lentinus Edodes): Techniques, Research Advances and Influence on Quality Traits. Food Reviews International 39:5, pages 2742-2775.
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Sumaiya Sadika Tuly, Md Mahiuddin & Azharul Karim. (2023) Mathematical modeling of nutritional, color, texture, and microbial activity changes in fruit and vegetables during drying: A critical review. Critical Reviews in Food Science and Nutrition 63:13, pages 1877-1900.
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Chen Chen, Min Zhang, Baoguo Xu & Jingjing Chen. (2023) Improvement of the Quality of Solid Ingredients of Instant Soups: A Review. Food Reviews International 39:3, pages 1333-1358.
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Mohammad U. H. Joardder, Fazlur Rashid & M. A. Karim. (2022) The Relationships Between Structural Properties and Mechanical Properties of Plant-Based Food Materials: A Critical Review. Food Reviews International 0:0, pages 1-24.
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Chunju Liu, Jiaxin Liu, Dajing Li, Chunquan Liu, Zhongyuan Zhang, Ning Jiang, Liying Niu, Min Zhang & Jinjin Cheng. (2020) Cell wall components, cell morphology, and mechanical properties of peach slices submitted to drying. Drying Technology 38:13, pages 1776-1789.
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Xin-Li Ran, Min Zhang, Yuchuan Wang & Yaping Liu. (2019) A comparative study of three drying methods on drying time and physicochemical properties of chicken powder. Drying Technology 37:3, pages 373-386.
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A. Borah & K. Hazarika. (2017) Simulation and validation of a suitable model for thin layer drying of ginger rhizomes in an induced draft dryer. International Journal of Green Energy 14:13, pages 1150-1155.
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Mansoureh Mozaffari, Asghar Mahmoudi, Kaveh Mollazade & Bahareh Jamshidi. (2017) Low-cost optical approach for noncontact predicting moisture content of apple slices during hot air drying. Drying Technology 35:12, pages 1530-1542.
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Dandan Wang & Alex Martynenko. (2016) Estimation of total, open-, and closed-pore porosity of apple slices during drying. Drying Technology 34:8, pages 892-899.
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Alex Martynenko & MonikaA. Janaszek. (2014) Texture Changes During Drying of Apple Slices. Drying Technology 32:5, pages 567-577.
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VasilikiP. Oikonomopoulou & MagdaliniK. Krokida. (2012) Structural Properties of Dried Potatoes, Mushrooms, and Strawberries as a Function of Freeze-Drying Pressure. Drying Technology 30:4, pages 351-361.
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M. Regier, E. Mayer-Miebach, D. Behsnilian, E. Neff & H.P. Schuchmann. (2005) Influences of Drying and Storage of Lycopene-Rich Carrots on the Carotenoid Content. Drying Technology 23:4, pages 989-998.
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M.K. Krokida & C. Philippopoulos. (2005) Rehydration of Dehydrated Foods. Drying Technology 23:4, pages 799-830.
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V.R.N. Telis, J. Telis-Romero & A.L. Gabas. (2005) Solids Rheology for Dehydrated Food and Biological Materials. Drying Technology 23:4, pages 759-780.
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Piotr P. Lewicki & Grzegorz Pawlak. (2003) Effect of Drying on Microstructure of Plant Tissue. Drying Technology 21:4, pages 657-683.
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A. L. Gabas, F. C. Menegalli, F. Ferrari & J. Telis-Romero. (2002) INFLUENCE OF DRYING CONDITIONS ON THE RHEOLOGICAL PROPERTIES OF PRUNES. Drying Technology 20:7, pages 1485-1502.
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Brandon Sutherland, Kirsten Steele, Joseph Carter & Douglas D. Cook. (2023) The influence of water content on the longitudinal modulus of elasticity of maize stalk pith and rind tissues. Plant Methods 19:1.
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Haiou Wang, Youlin Xue, Zhichao Hu, Long Ba, Sara Shamim, Huanxiong Xie, Tianlan Xia & Ru Zhao. (2022) Addition of external water improves the quality attributes of vacuum-frozen and thawed apple slices. International Journal of Refrigeration 137, pages 1-13.
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Fidele M. Abedi & Pawan S. Takhar. (2021) Stress relaxation properties of bananas during drying. Journal of Texture Studies 53:1, pages 146-156.
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Zhihan Deng, Ming Li, Tianyu Xing, Junyi Zhang, Yunfeng Wang & Ying Zhang. (2021) A literature research on the drying quality of agricultural products with using solar drying technologies. Solar Energy 229, pages 69-83.
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Miguel Cascais, Pedro Monteiro, Diana Pacheco, João Cotas, Leonel Pereira, João Carlos Marques & Ana M. M. Gonçalves. (2021) Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer. Applied Sciences 11:18, pages 8740.
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Chun-ju Liu, You-lin Xue, Jia Guo, Han-ci Ren, Song Jiang, Da-jing Li, Jiang-feng Song & Zhong-yuan Zhang. (2021) Citric acid and sucrose pretreatment improves the crispness of puffed peach chips by regulating cell structure and mechanical properties. LWT 142, pages 111036.
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Ankita Sinha & Atul Bhargav. (2020) Effect of state transition, drying kinetics and moisture content on Young's modulus variation during thermal drying of hygroscopic food materials. Journal of Food Engineering 279, pages 109957.
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Caiyun Liu, Nabil Grimi, Nikolai Lebovka & Eugene Vorobiev. (2020) Impacts of preliminary vacuum drying and pulsed electric field treatment on characteristics of fried potatoes. Journal of Food Engineering 276, pages 109898.
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Md Mahiuddin, Deven Godhani, Libo Feng, Fawang Liu, Timothy Langrish & M.A. Karim. (2020) Application of Caputo fractional rheological model to determine the viscoelastic and mechanical properties of fruit and vegetables. Postharvest Biology and Technology 163, pages 111147.
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Haiou Wang, Chunju Liu, Youlin Xue & Dajing Li. (2019) Correlation of mechanical properties of peach slices with cell wall polysaccharides and cell morphology during hot air predrying. Journal of Food Processing and Preservation 44:2.
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Caiyun Liu, Nabil Grimi, Nikolai Lebovka & Eugene Vorobiev. (2018) Effects of pulsed electric fields treatment on vacuum drying of potato tissue. LWT 95, pages 289-294.
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Thanh Khuong Nguyen, Martin Mondor & Cristina Ratti. (2018) Shrinkage of cellular food during air drying. Journal of Food Engineering 230, pages 8-17.
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Caiyun Liu, Nabil Grimi, Nikolai Lebovka & Eugene Vorobiev. (2018) Effects of preliminary treatment by pulsed electric fields and convective air-drying on characteristics of fried potato. Innovative Food Science & Emerging Technologies 47, pages 454-460.
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Thanh Khuong Nguyen, Seddik Khalloufi, Martin Mondor & Cristina Ratti. (2018) Shrinkage and porosity evolution during air-drying of non-cellular food systems: Experimental data versus mathematical modelling. Food Research International 103, pages 215-225.
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Mohammad U.H. Joardder, Azharul Karim, Chandan Kumar & Richard J. BrownMohammad U. H. Joardder, Azharul Karim, Chandan Kumar & Richard J. Brown. 2016. Porosity. Porosity 25 46 .
Ghassan I Bisharat, Ioanna D Katsavou, Nikolaos M Panagiotou, Magdalini K Krokida & Zacharias B Maroulis. (2014) Investigation of functional properties and color changes of corn extrudates enriched with broccoli or olive paste. Food Science and Technology International 21:8, pages 613-630.
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Asgar Farahnaky & Elahe Kamali. (2015) Texture hysteresis of pistachio kernels on drying and rehydration. Journal of Food Engineering 166, pages 335-341.
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Imen Hammouda, Kamel Jlassi & Daoued Mihoubi. (2015) Changes in the physicomechanical characteristics of a ceramic paste during drying. Comptes Rendus Mécanique 343:7-8, pages 419-428.
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S. M. Casim, M. F. Mazzobre & S. M. Alzamora. 2015. Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Water Stress in Biological, Chemical, Pharmaceutical and Food Systems 311 318 .
Panagiota N. Eleni, Dimitrios Perivoliotis, Dimitrios A. Dragatogiannis, Magdalini K. Krokida, Gregory L. Polyzois, Constantinos A. Charitidis, Ioannis Ziomas & Lawrence Gettleman. (2013) Tensile and microindentation properties of maxillofacial elastomers after different disinfecting procedures. Journal of the Mechanical Behavior of Biomedical Materials 28, pages 147-155.
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R.G.M. van der Sman, E. Paudel, A. Voda & S. Khalloufi. (2013) Hydration properties of vegetable foods explained by Flory–Rehner theory. Food Research International 54:1, pages 804-811.
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I.D. Katsavou, M.K. Krokida & I.C. Ziomas. (2012) Determination of mechanical properties and thermal treatment behavior of alumina-based refractories. Ceramics International 38:7, pages 5747-5756.
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Sabrina Cox, Shilpi Gupta & Nissreen Abu-Ghannam. (2012) Effect of different rehydration temperatures on the moisture, content of phenolic compounds, antioxidant capacity and textural properties of edible Irish brown seaweed. LWT 47:2, pages 300-307.
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Ioanna D. Katsavou, Magdalini Krokida & Ioannis Ziomas. (2011) Investigation of the dependence of structural and mechanical properties of cement-bonded bauxite refractories on their process conditions. International Journal of Materials Research 102:10, pages 1303-1311.
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Panagiota N. Eleni, Magdalini K. Krokida & Gregory L. Polyzois. (2011) Effects of Storage in Simulated Skin Secretions on Mechanical Behavior and Color of Polydimethylsiloxanes Elastomers. Journal of Craniofacial Surgery 22:3, pages 830-836.
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Panagiota N. Eleni, Magdalini K. Krokida, Gregory L. Polyzois, Constantinos A. Charitidis, Elias P. Koumoulos, Vasiliki P. Tsikourkitoudi & Ioannis Ziomas. (2011) Mechanical behaviour of a poydimethylsiloxane elastomer after outdoor weathering in two different weathering locations. Polymer Degradation and Stability 96:4, pages 470-476.
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P. García-Segovia, A. Andrés-Bello & J. Martínez-Monzó. (2011) Rehydration of air-dried Shiitake mushroom (Lentinus edodes) caps: Comparison of conventional and vacuum water immersion processes. LWT - Food Science and Technology 44:2, pages 480-488.
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Panagiota N. Eleni, Magdalini Krokida, Gregory Polyzois, Lawrence Gettleman & Gasan I. Bisharat. (2011) Effects of outdoor weathering on facial prosthetic elastomers. Odontology 99:1, pages 68-76.
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Sakamon Devahastin & Chalida Niamnuy. (2010) Invited review: Modelling quality changes of fruits and vegetables during drying: a review. International Journal of Food Science & Technology 45:9, pages 1755-1767.
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Ibrahim Dincer. 2010. Mathematical Modeling of Food Processing. Mathematical Modeling of Food Processing 253 300 .
Panagiota N. Eleni, Magdalini K. Krokida, Gregory L. Polyzois & Lawrence Gettleman. (2009) Material properties of a maxillofacial chlorinated polyethylene elastomer stored in simulated skin secretions. Journal of Biomedical Materials Research Part B: Applied Biomaterials 91B:2, pages 964-974.
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P N Eleni, M K Krokida & G L Polyzois. (2009) The effect of artificial accelerated weathering on the mechanical properties of maxillofacial polymers PDMS and CPE. Biomedical Materials 4:3, pages 035001.
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Cristhiane Caroline Ferrari & Miriam Dupas Hubinger. (2008) Evaluation of the mechanical properties and diffusion coefficients of osmodehydrated melon cubes. International Journal of Food Science & Technology 43:11, pages 2065-2074.
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R. Moreira, F. Chenlo, L. Chaguri & C. Fernandes. (2008) Water absorption, texture, and color kinetics of air-dried chestnuts during rehydration. Journal of Food Engineering 86:4, pages 584-594.
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Yun Deng & Yanyun Zhao. (2008) Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji). Journal of Food Engineering 85:1, pages 84-93.
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F. ChenloR. Moreira & M.D. Torres. (2016) Rheological Properties of Chestnuts Processed by Osmotic Dehydration and Convective Drying. Food Science and Technology International 13:5, pages 369-374.
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Ramón Moreira, Francisco Chenlo, Natalia Abelenda & María José Vázquez. (2007) Rheological behaviour of chestnuts under compression tests. International Journal of Food Science & Technology 42:10, pages 1188-1194.
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Elizabeth Troncoso & Franco Pedreschi. (2007) Modeling of textural changes during drying of potato slices. Journal of Food Engineering 82:4, pages 577-584.
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P. N. Eleni, M. K. Krokida, M. J. Frangou, G. L. Polyzois, Z. B. Maroulis & D. Marinos-Kouris. (2007) Structural damages of maxillofacial biopolymers under solar aging. Journal of Materials Science: Materials in Medicine 18:9, pages 1675-1681.
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L. Mayor, R.L. Cunha & A.M. Sereno. (2007) Relation between mechanical properties and structural changes during osmotic dehydration of pumpkin. Food Research International 40:4, pages 448-460.
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Piotr P. Lewicki & Ewa Jakubczyk. (2004) Effect of hot air temperature on mechanical properties of dried apples. Journal of Food Engineering 64:3, pages 307-314.
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GUADALUPE I. OLIVAS, JOSE J. RODRIGUEZ & GUSTAVO V. BARBOSA-CÁNOVAS. (2003) EDIBLE COATINGS COMPOSED OF METHYLCELLULOSE, STEARIC ACID, AND ADDITIVES TO PRESERVE QUALITY OF PEAR WEDGES. Journal of Food Processing and Preservation 27:4, pages 299-320.
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I. N. Ramos, T. R.S. Brandão & C. L.M. Silva. (2016) Structural Changes During Air Drying of Fruits and Vegetables. Food Science and Technology International 9:3, pages 201-206.
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Magdalini K. Krokida & Zacharias B. Maroulis. (2001) Structural properties of dehydrated products during rehydration. International Journal of Food Science & Technology 36:5, pages 529-538.
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M.K. Krokida, V. Oreopoulou, Z.B. Maroulis & D. Marinos-Kouris. (2001) Viscoelastic behaviour of potato strips during deep fat frying. Journal of Food Engineering 48:3, pages 213-218.
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