Effect of Cell Wall Properties on Porosity and Shrinkage of Dried Apple

REFERENCES

• Orsat, V.; Yang, W.; Changrue, V.; Raghavan, G.S.V. Microwave-assisted drying of biomaterials. Food and Bioproducts Processing 2007, 85(3),255–263.
   Web of Science ®Google Scholar
• Barati, E.; Esfahani, J.A. Mathematical simulation of convective drying: Spatially distributed temperature and moisture in carrot slab. International Journal of Thermal Sciences 2012, 56(0),86–94.
   Web of Science ®Google Scholar
• Karim, M.A.; Hawlader, M.N.A. Mathematical modelling and experimental investigation of tropical fruits drying. International Journal of Heat and Mass Transfer 2005, 48(23–24), 4914–4925.
   Web of Science ®Google Scholar
• Puranik, V.; Srivastava, P.; Mishra, V.; Saxena, D.C. Effect of different drying techniques on the quality of garlic: A comparative study. American Journal of Food Technology 2012, 7(5),311–319.
   Google Scholar
• Joardder, M.U.H.; Kumar, C.; Karim, M.A. Effect of moisture and temperature distribution on dried food microstucture and porosity. Proceedings of From Model Foods to Food Models: The DREAM Project International Conference 2013.
   Google Scholar
• Kumar, C.; Karim, M.A.; Joardder, M.U.H. Intermittent drying of food products: A critical review. Journal of Food Engineering 2014, 121(0),48–57.
   Web of Science ®Google Scholar
• Kompany, E.; Benchimol, J.; Allaf, K.; Ainseba, B.; Bouvier, J.M. Carrot dehydration for instant rehydration: Dehydration kinetics and modelling. Drying Technology 1993, 11, 451–470.
   Web of Science ®Google Scholar
• Joardder, M.U.H.; Kumar, C.; Karim, M.A. Effect of temperature distribution on predicting quality of microwave dehydrated food. Journal of Mechanical Engineering and Sciences 2013, 5, 562–568.
   Google Scholar
• Vincent, J.F.V. Relationship between density and stiffness of apple flesh. Journal of the Science of Food and Agriculture 1989, 47, 443–462.
   Web of Science ®Google Scholar
• Lewicki, P.P.; Pawlak, G. Effect of drying on microstructure of plant tissue. Drying Technology 2003, 21, 657–683.
   Web of Science ®Google Scholar
• Ormerod, A.P.; Ralfs, J.D.; Jackson, R.; Milne, J.; Gidley, M.J. The influence of tissue porosity on the material properties of model plant tissues. Journal of Materials Science 2004, 39(2),529–538.
   Web of Science ®Google Scholar
• Qi, H.; Sharma, S.K.; LeMaguer, M. Modeling multicomponent mass transfer in plant material in contact with aqueous solutions of sucrose and sodium chloride during osmotic dehydration. International Journal of Food Properties 1999, 2(1),39–54.
   Web of Science ®Google Scholar
• Fanta, S.W.; Vanderlinden, W.; Abera, M.K.; Verboven, P.; Karki, R.; Ho, Q.T.; De Feyter, S.; Carmeliet, J.; Nicolaï, B.M. Water transport properties of artificial cell walls. Journal of Food Engineering 2012, 108(3),393–402.
   Web of Science ®Google Scholar
• Aversa, M.; Curcio, S.; Calabrò, V.; Iorio, G. Measurement of the water-diffusion coefficient, apparent density changes, and shrinkage during the drying of Eggplant (Solanum Melongena). International Journal of Food Properties 2011, 14, 523–537.
   Web of Science ®Google Scholar
• Joardder, M.U.H.; Kumar, C.; Karim, M.A. Better understanding of food material on the basis of water distribution using thermogravimetric analysis. In International Conference on Mechanical, Industrial, and Materials Engineering (ICMIME November, 1–3, 2013). 2013. Rajshahi, Bangladesh.
   Google Scholar
• Halder, A.; Datta, A.K.; Spanswick, R.M. Water transport in cellular tissues during thermal processing. AIChE Journal 2011, 57(9),2574–2588.
   Web of Science ®Google Scholar
• Alamar, M.C.; Vanstreels, E.; Oey, M.L.; Moltó, E.; Nicolaï, B.M. Micromechanical behaviour of apple tissue in tensile and compression tests: Storage conditions and cultivar effect. Journal of Food Engineering 2008, 86(3),324–333.
   Web of Science ®Google Scholar
• Rojas, A.M.; Delbon, M.; Marangoni, A.G.; Gerschenson, L.N. Contribution of cellular structure to the large and small deformation rheological behavior of kiwifruit. Journal of Food Science 2002, 67(6),2143–2148.
   Web of Science ®Google Scholar
• Aguilera, J.M.; Lillford, P.J. Food Materials Science: Principles and Practice; Springer: Dordrecht, 2007.
   Google Scholar
• Bach Knudsen, K.E. The nutritional significance of “dietary fibre” analysis. Animal Feed Science and Technology 2001, 90(1–2), 3–20.
   Web of Science ®Google Scholar
• Eastwood, M.A. The physiological effect of dietary fiber: An update. Annual Review of Nutrition 1992, 12, 19–35.
   PubMed Web of Science ®Google Scholar
• Vincent, J.F.V. The Composite Structure of Biological Tissue Used for Food. In Food Materials Science; Aguilera, J.M. and Lillford, P.J.; Eds.; Springer: New York, 2008.
   Google Scholar
• Kusnadi, C.; Sastry, S.K. Effect of temperature on salt diffusion into vegetable tissue. International Journal of Food Properties 2011, 15(5),1148–1160.
   Web of Science ®Google Scholar
• Flores, J.A.R. Effects of Soluble and Insoluble Dietary Fiber on Diet Digestibility And Sow Performance; University of Minnesota, Minneapolis, MN. 2003.
   Google Scholar
• Gorinstein, S.; Zachwieja, Z.; Folta, M.; Barton, H.; Piotrowicz, J.; Zember, M.; Weisz, M.; Trakhtenberg, S.; Martın-Belloso, O. Comparative content of dietary fiber, total phenolics, and minerals in persimmons and apples. Journal of Agricultural and Food Chemistry 2001, 49, 952–957.
   PubMed Web of Science ®Google Scholar
• Gupta, P.; Premavalli, K.S. In-vitro studies on functional properties of selected natural dietary fibers. International Journal of Food Properties 2011, 14(2),397–410.
   Web of Science ®Google Scholar
• Kethireddipalli, P.; Hung, Y.-C.; Phillips, R.O.; Mc Watters, K.H. Evaluating the role of cell material and soluble protein in the functionality of Cowpea (Vigna Unguiculata) pastes. Journal of Food Science 2002, 67(1),53–59.
   Web of Science ®Google Scholar
• Lewicki, P.P. Effect of pre‐drying treatment, drying, and rehydration on plant tissue properties: A review. International Journal of Food Properties 1998, 1(1),1–22.
   Web of Science ®Google Scholar
• Boulos, N.N.; Greenfield, H.; Wills, R.B.H. Water holding capacity of selected soluble and insoluble dietary fibre. International Journal of Food Properties 2000, 3(2),217–231.
   Web of Science ®Google Scholar
• Joardder, M.U.H.; Kumar, C.; Karim, M.A.; Brown, R.J. Fractal Dimension of Dried Foods: A Correlation Between Microstructure and Porosity, In Food Structures, Digestion, and Health International Conference, Melbourne, Australia, October 21–24, 2013.
   Google Scholar
• Sirisomboon, P.; Pornchaloempong, P. Instrumental textural properties of Mango (cv Nam Doc Mai) at commercial harvesting time. International Journal of Food Properties 2011, 14(2),441–449.
   Web of Science ®Google Scholar
• Kiani Deh Kiani, M.; Maghsoudi, H.; Minaei, S. Determination of Poisson’s ratio and Young’s modulus of red bean grains. Journal of Food Process Engineering 2011, 34(5),1573–1583.
   Web of Science ®Google Scholar
• Gharibzahedi, S.M.T.; Emam-Djomeh, Z.; Razavi, S.H.; Jafari, S.M. Mechanical behavior of lentil seeds in relation to their physicochemical and microstructural characteristics. International Journal of Food Properties 2013, 17(3),545–558.
   Web of Science ®Google Scholar
• Ekrami-Rad, N.; Khazaei, J.; Khoshtaghaza, M.-H. Selected mechanical properties of pomegranate peel and fruit. International Journal of Food Properties 2011, 14(3),570–582.
   Web of Science ®Google Scholar
• Khan, A.A.; Vincent, J.V.F. Compressive stiffness and fracture properties of apple and potato parenchyma. Journal of Texture Studies 1993, 24(4),423–435.
   Web of Science ®Google Scholar
• Grotte, M.; Duprat, F.; Piétri, E.; Loonis, D. Young’s modulus, Poisson’s ratio, and Lame’s coefficients of Golden Delicious apple. International Journal of Food Properties 2002, 5(2),333–349.
   Web of Science ®Google Scholar
• Bentini, M.; Caprara, C.; Martelli, R. Physico-mechanical properties of potato tubers during cold storage. Biosystems Engineering 2009, 104(1),25–32.
   Web of Science ®Google Scholar
• Emadi, B.; Abbaspour-Fard, M.H.; Kdv Yarlagadda, P. Mechanical properties of melon measured by compression, shear, and cutting modes. International Journal of Food Properties 2009, 12(4),780–790.
   Web of Science ®Google Scholar
• Chappell, T.W.; Hamann, D.D. Poisson’s ratio and Young’s modulus for apple flesh. Transactions of the ASAE 1968, 11(5),608–612.
   Google Scholar
• Ferdous, G. Dietary fibre content of thirteen apple cultivars. Journal of the Science of Food and Agriculture 1997, 75(3), 333–340.
   Web of Science ®Google Scholar
• Shanbhag, S.; Steinberg, M.P.; Nelson, A.I. Bound water defined and determined at constant temperature by wide-line nmr. Journal of Food Science 1970, 35(5),612–615.
   Google Scholar