TOWARD PREDICTION OF POROSITY IN FOODS DURING DRYING: A BRIEF REVIEW

REFERENCES

• Hayakawa , K. and Furuta , T. 1989 . “ Thermodynamically Interactive Heat and Mass Transfer Coupled with Shrinkage and Chemical Reactions ” . In Food Properties an Computer-Aided Engineering of Food Processing Systems Edited by: Singh , R. P. and Medina , A. G. 201 – 221 . New York : Kluwer Academic Publishers .
   Google Scholar
• Vincent , J. F.V. 1989 . Relationship Between Density and Stiffness of Apple Flesh . J. Sci. Food Agriculture , 47 : 443 – 463 .
   Web of Science ®Google Scholar
• Scanlon , M. G. , Day , A. J. and Povey , M. J.W. 1998 . Shear Stiffness and Density in Potato Parenchyma . Int. J. Food Sci. Technol. , 33 : 461 – 464 .
   Web of Science ®Google Scholar
• Bhatnagar , S. and Hanna , M. A. 1997 . Modification of Microstructure of Starch Extruded with Selected Lipids . Starch , 49 : 12 – 20 .
   Web of Science ®Google Scholar
• Hutchinson , R. J. , Siodlak , G. D.E. and Smith , A. C. 1987 . Influence of Processing Variables on the Mechanical Properties of Extruded Maize . J. Materials Sci. , 22 : 3956 – 3962 .
   Web of Science ®Google Scholar
• Gogoi , B. K. , Alavi , S. H. and Rizvi , S. S.H. 2000 . Mechanical Properties of Protein-Stabilized Starch-Based Supercritical Fluid Extrudates . Int. J. Food Properties , 3 ( 1 ) : 37 – 58 .
   Web of Science ®Google Scholar
• Pietsch , W. 1999 . Readily Engineering Agglomerates with Special Properties from Micro- and Nanosized Particles . Chem. Engineering Prog. , 95 ( 8 ) : 67 – 81 .
   Web of Science ®Google Scholar
• Huang , C. T. and Clayton , J. T. 1990 . “ Relationships Between Mechanical Properties and Microstructure of Porous Foods: Part I. A Review ” . In Engineering and Food, Vol. 1: Physical Properties and Process Control Edited by: Spiess , W. E.L. and Schubert , H. 352 – 360 . London : Elsevier Applied Science .
   Google Scholar
• Vickers , Z. and Bourne , M. C. 1976 . A Psychoacoustical Theory of Crispness . J. Food Sci. , 41 : 1158 – 1164 .
   Web of Science ®Google Scholar
• Christensen , C. M. 1984 . Food Texture Perception . Adv. Food Res. , 29 : 159 – 199 .
   Google Scholar
• Achanta , S. and Okos , M. R. 1995 . “ Impact of Drying on Biological Product Quality ” . In Food Preservation by Moisture Control, Fundamentals and Application Edited by: Barbosa-Canovas , G. V. and Welti-chanes , J. 657 – 673 . PA : Technomic Publishing .
   Google Scholar
• Loisel , C. , Lecq , G. , Ponchel , G. , Keller , G. and Olivon , M. 1997 . Fat Bloom and Chocolate Structure Studied by Mercury Porosimetry . J. Food Sci. , 62 ( 4 ) : 781 – 788 .
   Web of Science ®Google Scholar
• Rahman , M. S. 1995 . Handbook of Food Properties Boca Raton, FL : CRC Press .
   Google Scholar
• Hicsasmaz , Z. and Clayton , J. T. 1992 . Characterization of the Pore Structure of Starch-Based Food Materials . Food Structure , 11 : 115 – 132 .
   Web of Science ®Google Scholar
• Rahman , M. S. , Perera , C. O. , Chen , X. D. , Driscoll , R. H. and Potluri , P. L. 1996 . Density, Shrinkage and Porosity of Calamari Mantle Meat During Air Drying in a Cabinet Dryer as a Function of Water Content . J. Food Engineering , 30 : 135 – 145 .
   Web of Science ®Google Scholar
• Karathanos , V. T. , Kanellopoulos , N. K. and Belessiotis , V. G. 1996 . Development of Porous Structure during Air Drying of Agricultural Plant Products . J. Food Engineering , 29 : 167 – 183 .
   Web of Science ®Google Scholar
• Rahman , M. S. 2000 . Mechanism of Pore Formation in Foods During Drying: Present Status . ICEF8, Proceedings 8th International Congress on Engineering and Food (ICEF-8) . April 9–13 2000 . Puebla, , Mexico
   Google Scholar
• Madamba , P. S. , Driscoll , R. H. and Buckle , K. A. 1994 . Bulk Density, Porosity and Resistance to Airflow of Garlic Slices . Drying Technol. , 12 ( 4 ) : 937 – 954 .
   Web of Science ®Google Scholar
• Palipane , K. B. , Driscoll , R. H. and Srzednicki , G. 1992 . Density, Porosity and Composition of Macadamia In-Shell Nuts . Food Australia , 44 ( 6 ) : 276 – 280 .
   Web of Science ®Google Scholar
• Senadeera , W. , Bhandari , B. R. , Young , G. and Wijesinghe , B. 1998 . Change of Physical Properties of Green Beans During Drying and Its Influence on Fluidization . IDS'98, Proceedings 11th International Drying Symposium (IDS '98) . August 19–22 1998 , Halkidiki, Greece. pp. 1139 – 1146 .
   Google Scholar
• McMinn , W. A.M. and Magee , T. R.A. 1998 . Density, Shrinkage and Porosity of Starch Gel During Convective Drying . Proceedings 11th International Drying Symposium (IDS '98) . 1998 , Halkidiki. pp. 789 – 795 .
   Google Scholar
• Rapusas , R. S. and Driscoll , R. H. 1995 . Thermophysical Properties of Fresh and Dried White Onion Slices . J. Food Engineering , 24 : 149 – 164 .
   Web of Science ®Google Scholar
• Mattea , M. , Urbicain , M. J. and Rotstein , E. 1986 . Prediction of Thermal Conductivity of Vegetables Foods by the Effective Medium Theory . J. Food Sci. , 51 ( 1 ) : 114, 115 – 134 .
   Web of Science ®Google Scholar
• Perez , M. G.R. and Calvelo , A. 1984 . Modeling the Thermal Conductivity of Cooked Meat . J. Food Sci. , 49 : 152 – 156 .
   Web of Science ®Google Scholar
• Wildegger-Gaissmaier , A. E. and Agarwal , P. K. 1990 . Shrinkage During Drying and Devolatilization of Wet Coal Edited by: Mujumdar , A. S. and Roques , M. A. 320 – 325 . Bristol, PA : Hemisphere Publishing Corporation .
   Google Scholar
• Rahman , M. S. and Perera , C. O. 1999 . “ Drying and Food Preservation ” . In Handbook of Food Preservation Edited by: Rahman , M. S. New York : Marcel Dekker .
   Google Scholar
• Salas , F. and Labuza , T. P. 1968 . Surface Active Agents Effects on Drying Characteristics of Model Food Systems . Food Technol. , 22 : 80 – 84 .
   Web of Science ®Google Scholar
• Genskow , L. R. 1996 . Considerations in Drying Consumer Products, Drying '89 Edited by: Mujumdar , A. S. and Roques , M. A. 38 – 45 . Bristol, PA : Hemisphere Publishing Corp .
   Google Scholar
• Achanta , S. and Okos , M. R. 1996 . Predicting the Quality of Dehydrated Foods and Biopolymers-Research Needs and Opportunities . Drying Technol. , 14 ( 6 ) : 1329 – 1368 .
   Web of Science ®Google Scholar
• Pikal , M. J. and Shah , S. 1990 . The Collapse Temperature in Freeze Drying: Dependence on Measurement Methodology and Rate of Water Removal from the Glassy State . Int. J. Pharma. , 62 : 165 – 186 .
   Web of Science ®Google Scholar
• Liapis , A. I. , Pikal , M. J. and Bruttini , R. 1996 . Research and Development Needs and Opportunities in Freeze Drying . Drying Technol. , 14 ( 6 ) : 1265 – 1300 .
   Web of Science ®Google Scholar
• Karathanos , V. T. , Anglea , S. A. and Karel , M. 1996 . Structural Collapse of Plant Materials During Freeze Drying . J. Thermal Analy. , 46 ( 5 ) : 1541 – 1551 .
   Google Scholar
• Lombrana , J. I. and Villaran , M. C. 1997 . The Influence of Pressure and Temperature on Freeze-Drying in an Adsorbent Medium and Establishment of Drying Strategies . Food Res. Int. , 30 ( 3 & 4 ) : 213 – 222 .
   Web of Science ®Google Scholar
• Krokida , M. K. , Maroulis , Z. B. and Marinos-Kouris , D. 1998 . Effect of Drying Method on Physical Properties of Dehydrated Products . IDS'98, Presented at the 11th International Drying Symposium (IDS '98) . August 19–22 1998 , Halkidiki, Greece. pp. 809 – 816 .
   Google Scholar
• Fan , J. , Mitchell , J. R. and Blanshard , J. M.V. 1996 . The Effect of Sugars on the Extrusion of Maize Grits: I. The Role of the Glass Transition in Determining Product Density and Shape . Int. J. Food Sci. Technol. , 31 : 55 – 65 .
   Web of Science ®Google Scholar
• Karathanos , V. , Anglea , S. and Karel , M. 1993 . Collapse of Structure during Drying of Celery . Drying Technol. , 11 ( 5 ) : 1005 – 1023 .
   Web of Science ®Google Scholar
• Del Valle , J. M. , Cuadros , T. R.M. and Aguilera , J. M. 1998 . Glass Transitions and Shrinkage During Drying and Storage of Osmosed Apple Pieces . Food Res. Int. , 31 ( 3 ) : 191 – 204 .
   Web of Science ®Google Scholar
• Ratti , C. 1994 . Shrinkage During Drying of Foodstuffs . J. Food Engineering , 23 : 91 – 105 .
   Web of Science ®Google Scholar
• Wang , N. and Brennan , J. G. 1995 . Changes in Structure, Density and Porosity of Potato During Dehydration . J. Food Engineering , 24 : 61 – 76 .
   Web of Science ®Google Scholar
• Coumans , W. J. and Kruf , W. M.A. 1994 . Transport Parameters and Shrinkage in Paper Drying . IDS'94, Proceedings of the 9th International Drying Symposium (IDS '94), Gold Coast . 1994 , Australia. pp. 1205 – 1202 .
   Google Scholar
• Bimbenet , J. J. and Lebert , A. 1990 . “ Some Practical Questions and Remarks about Drying ” . In Engineering and Food. Preservation Process and Related Techniques Edited by: Spiess , W. E.L. and Schubert , H. 522 – 532 . London : Elsevier Science Publs .
   Google Scholar
• Nijhuis , H. H. , Torringa , H. M. , Muresan , S. , Yuksel , D. , Leguijt , C. and Kloek , W. 1998 . Approaches to Improving the Quality of Dried Fruit and Vegetables . Trends Food Sci. Technol. , 9 : 13 – 20 .
   Web of Science ®Google Scholar
• Lin , T. M. , Durance , T. D. and Scaman , C. H. 1998 . Characterization of Vacuum Microwave, Air and Freeze Dried Carrot . Food Res. Int. , 31 ( 2 ) : 111 – 117 .
   Web of Science ®Google Scholar
• Soekarto , S. T. 1993 . “ Kinetics of Volumetric Expansion of Indonesian Chips (Krupuk) During Deep Frying ” . In Development of Food Science and Technology in South East Asia Edited by: Liang , O. B. , Buchanan , A. and Fardiaz , D. 736 – 744 . Bogor, , Indonesia : IPB Press .
   Google Scholar
• Barat , J. M. , Albors , A. , Chiralt , A. and Fito , P. 1998 . Equilibriation of Apple Tissue In Osmotic Dehydration. Microstructural Changes . IDS'98, Proceedings 11th International Drying Symposium (IDS '98) . August 19–22 1998 , Halkidiki, Greece. pp. 827 – 835 .
   Google Scholar
• O'Neill , M. B. , Rahman , M. S. , Perera , C. O. , Smith , B. and Melton , L. D. 1998 . Color and Density of Apple Cubes Dried in Air and Modified Atmosphere . Int. J. Food Properties , 1 ( 3 ) : 197 – 205 .
   Web of Science ®Google Scholar
• Bruce , H. L. , Wolfe , F. H. , Jones , S. D.M. and Price , M. A. 1996 . Porosity in Cooked Beef from Controlled Atmosphere Packaging is Caused by Rapid CO2 Gas Evolution . Food Res. Int. , 29 ( 2 ) : 189 – 193 .
   Web of Science ®Google Scholar
• Mavroudis , N. E. , Wadso , L. , Kekas , V. and Sjoholm , I. 1998 . Shrinkage, Microscopic Studies and Kinetics of Apple Fruit Tissue During Osmotic Dehydration . IDS'98, Proceedings 11th International Drying Symposium (IDS '98) . August 19–22 1998 , Halkidiki, Greece. pp. 844 – 851 .
   Google Scholar
• Rassis , D. K. , Saguy , I. S. and Nussinovitch , A. 1998 . Physical Properties of Alginate-Starch Cellular Sponges . J. Agriculture Food Chem. , 46 : 2981 – 2987 .
   Web of Science ®Google Scholar
• Rassis , D. , Nussinovitch , A. and Saguy , I. S. 1997 . Tailor-made Porous Solid Foods . Int. J. Food Sci. Technol. , 32 : 271 – 278 .
   Web of Science ®Google Scholar
• Saravacos , G. D. , Kostaropoulos , A. E. and Drouzas , A. E. 1996 . Analogy of Thermal and Moisture Diffusivity In Foods at Low Moistures . IDS'96, Proceedings 6th International Drying Symposium (IDS '96) . 30 July–2 August 1996 , Krakow, Poland. pp. 817 – 823 .
   Google Scholar
• Martinez-Monzo , J. , Martinez-Navarrete , N. A. , Chiralt , A. and Fito , P. 1998 . Mechanical and Structural Changes in Apple (Var. Granny Smith) due to Vacuum Impregnation with Cryoprotectants . J. Food Sci. , 63 ( 3 ) : 499 – 503 .
   Web of Science ®Google Scholar
• Kollengode , A. N. , Sokhey , A. S. and Hanna , M. A. 1996 . Physical and Molecular Properties of Re-extruded Starches as Affected by Extruder Screw Configuration . J. Food Sci. , 61 ( 3 ) : 596 – 599, 603 .
   Web of Science ®Google Scholar
• Ilo , S. , Liu , Y. and Berghofer , E. 1999 . Extrusion Cooking of Rice Flour and Amaranth Blends . Food Sci. Technol. , 32 : 79 – 88 .
   Web of Science ®Google Scholar
• Murano , P. S. and Johnson , J. M. 1998 . Volume and Sensory Properties of Yellow Cakes as Affected by High Fructose Corn Syrup and Corn Oil . J. Food Sci. , 63 ( 6 ) : 1088 – 1092 .
   Web of Science ®Google Scholar
• Autio , K. and Laurikainen , T. 1998 . Relationships Between Flour/Dough Microstructure and Dough Handling and Baking Properties . Trends Food Sci. Technol. , 8 : 181 – 185 .
   Web of Science ®Google Scholar