Water and oil permeability of poroelastic potato discs

References

• Datta, A. Porous Media Approaches to Studying Simultaneous Heat and Mass Transfer in Food Processes. I: Problem Formulations. Journal of Food Engineering 2007, 80, 80–95.
   Google Scholar
• Sandhu, J.; Bansal, H.; Takhar, P.S. Experimental Measurement of Physical Pressure in Foods During Frying. Journal of Food Engineering 2013, 115, 272–277.
   Web of Science ®Google Scholar
• Ni, H.; Datta, A.K. Moisture, Oil and Energy Transport During Deep Fat Frying of Food Materials. Food and Bioproducts Processing 1999, 77, 194–204.
   Web of Science ®Google Scholar
• Ni, H.; Datta, A. Heat and Moisture Transfer in Baking of Potato Slabs. Drying Technology 1999, 17, 2069–2092.
   Web of Science ®Google Scholar
• Datta, A. Hydraulic Permeability of Food Tissues. International Journal of Food Properties 2006, 9, 767–780.
   Web of Science ®Google Scholar
• Haugen, H.; Will, J.; Köhler, A.; Hopfner, U.; Aigner, J.; Wintermantel, E. Ceramic Tio 2-Foams: Characterisation of a Potential Scaffold. Journal of the European Ceramic Society 2004, 24, 661–668.
   Google Scholar
• Kohles, S.S.; Roberts, J.B.; Upton, M.L.; Wilson, C.G.; Bonassar, L.J.; Schlichting, A.L. Direct Perfusion Measurements of Cancellous Bone Anisotropic Permeability. Journal of Biomechanics 2001, 34, 1197–1202.
   PubMed Web of Science ®Google Scholar
• Jeong, C.G.; Zhang, H.; Hollister, S.J. Three-Dimensional Poly (1, 8-Octanediol-Co-Citrate) Scaffold Pore Shape and Permeability Effects on Sub-Cutaneous in Vivo Chondrogenesis Using Primary Chondrocytes. Acta Biomaterialia 2011, 7, 505–514.
   Google Scholar
• Truscello, S.; Kerckhofs, G.; Van Bael, S.; Pyka, G.; Schrooten, J.; Van Oosterwyck, H. Prediction of Permeability of Regular Scaffolds for Skeletal Tissue Engineering: A Combined Computational and Experimental Study. Acta Biomaterialia 2012, 8, 1648–1658.
   Google Scholar
• Bear, J. Dynamics of Fluid in Porous Media; Elsevier: New York, NY, 1972.
   Google Scholar
• AOAC. Official Method of Analysis of AOAC International; Journal of AOAC International, Gaithersberg, MD, Official Method 934.01, 1995.
   Google Scholar
• AOAC. Official Method of Analysis of AOAC International. Journal of AOAC International, Gaithersberg, MD, Official Method 991.36, 2000; 17.
   Google Scholar
• Takhar, P.S. Unsaturated Fluid Transport in Swelling Poroviscoelastic Biopolymers. Chemical Engineering Science 2014, 109, 98–110.
   Web of Science ®Google Scholar
• Marchidan, A.; Sullivan, T.N.; Palladino, J.L. Load Cell Design Using Comsol Multi-Physics, In Excerpt from the Proceedings of the 2012 COMSOL Conference in Boston, MA, October 3–5 2012.
   Google Scholar
• Olkku, J.; Rha, C. Gelatinisation of Starch and Wheat Flour Starch—A Review. Food Chemistry 1978, 3, 293–317.
   Web of Science ®Google Scholar
• Reeve, R.; Neel, E. Microscopic Structure of Potato Chips. American Potato Journal 1960, 37, 45–52.
   Google Scholar
• Spiruta, S.L.; Mackey, A. French-Fried Potatoes: Palatability as Related to Microscopic Structure of Frozen Par-Fries. Journal of Food Science 1961, 26, 656–662.
   Web of Science ®Google Scholar
• Biliaderis, C.G. The Structure and Interactions of Starch with Food Constituents. Canadian Journal of Physiology and Pharmacology 1991, 69, 60–78.
   PubMed Web of Science ®Google Scholar
• Aguilera, J.M.; Cadoche, L.; López, C.; Gutierrez, G. Microstructural Changes of Potato Cells and Starch Granules Heated in Oil. Food Research International 2001, 34, 939–947.
   Web of Science ®Google Scholar
• Jenkins, P.J.; Donald, A.M. Gelatinisation of Starch: A Combined Saxs/Waxs/Dsc and Sans Study. Carbohydrate Research 1998, 308, 133–147.
   Web of Science ®Google Scholar
• Liu, Q.; Charlet, G.; Yelle, S.; Arul, J. Phase Transition in Potato Starch-Water System I. Starch Gelatinization at High Moisture Level. Food Research International 2002, 35, 397–407.
   Web of Science ®Google Scholar
• Thussu, S.; Datta, A.K. Texture Prediction During Deep Frying: A Mechanistic Approach. Journal of Food Engineering 2012, 108, 111–121.
   Web of Science ®Google Scholar
• Da Silva, C.M.; Ciacco, C.; Barberis, G.; Solano, W.; Rettori, C. Starch Gelatinization Measured by Pulsed Nuclear Magnetic Resonance. Cereal Chemistry 1996, 73, 297.
   Web of Science ®Google Scholar
• Low, P.F. Effect of Quasi-Crystalline Water on Rate Processes Involved in Plant Nutrition. Soil Science 1962, 93, 6–15.
   Google Scholar
• Miller, R.J.; Low, P.F. Threshold Gradient for Water Flow in Clay Systems. Soil Science Society of America Journal 1963, 27, 605–609.
   Google Scholar
• Poling, B.E.; Prausnitz, J.M.; O’Connell, J.P. The Properties of Gases and Liquids, Vol. 5.; McGraw-Hill: New York, NY, 2001.
   Google Scholar
• Esteban, B.; Riba, J.-R.; Baquero, G.; Rius, A.; Puig, R. Temperature Dependence of Density and Viscosity of Vegetable Oils. Biomass and Bioenergy 2012, 42, 164–171.
   Web of Science ®Google Scholar
• Santos, J.; Santos, I.; Souza, A. Effect of Heating and Cooling on Rheological Parameters of Edible Vegetable Oils. Journal of food Engineering 2005, 67, 401–405.
   Web of Science ®Google Scholar
• Wang, N.; Brennan, J. Changes in Structure, Density and Porosity of Potato During Dehydration. Journal of Food Engineering 1995, 24, 61–76.
   Web of Science ®Google Scholar
• Thussu, S.; Datta, A.K. Texture Prediction During Deep Frying: A Mechanistic Approach. Journal of Food Engineering 2012, 108, 111–121.
   Google Scholar
• Welti-Chanes, J.; Aguilera, J.M. Engineering and Food for the 21st Century; CRC Press: Boca Raton, FL, 2002.
   Google Scholar
• Bourne, M. Food Texture and Viscosity: Concept and Measurement. Academic Press: San Diego, CA, 2002.
   Google Scholar