Hydraulic Permeability of Food Tissues

Figures & data

Figure 1 Experimentally measured pressure increase during microwave heating of a raw potato, showing example of a process where pressure driven flow is relevant.

Figure 2 Schematic of the measurement process showing also the data collection screen that was manually read.[12]

Figure 3 Details of the sample placement inside the sample holder.

Figure 4 Water permeability of raw potato tissue.

Figure 5 Water permeability in raw potato tissue of a different thickness.

Figure 6 Water permeability of beef tissue.

Figure 7 Water permeability of beef tissue.

Figure 8 Environmental Scanning Electron Microscope (ESEM) pictures before (a) and after (b) the permeability measurement showing no perceptible difference in structure because of the flow through the material and any other effects during the experimentation.

Figure 9 Permeabilities for food materials measured in this study compared to other materials. Information presented for other materials is from the work of Bear.[11] Construction material data is also in Hall and Hoff.[17]

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