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Some limits of porosity to monitor pore formation during dehydration of plant-based food products
Authors: Bruno Thibault, Cristina Ratti, Seddik Khalloufi
Identifier: CSBE21900
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Published in: CSBE-SCGAB Technical Conferences » 5th CIGR and AGM Quebec City 2021 » Regular Sessions
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Description: Pores are considered critical for the quality of some food products as well as for the transfer phenomena occurring during processing. So far, porosity is used to monitor the evolution of pore formation during dehydration. However, it is theoretically possible that the porosity may increase during dehydration without the increase of air volume. Indeed, the water removal alone, during dehydration, could cause the increase of porosity. The objective of this contribution was to demonstrate mathematically that monitoring porosity during dehydration is not always consistent with the interpretations of the evolution of air volume within the food products. To validate this new theory, experimental data of porosity as a function of moisture content of carrots, potatoes, apples and bananas available in the literature, was used. A comparison between the evolution of air volume as a function of moisture content and the porosity profiles was made. In all investigated cases, using hot air drying, we found that the porosity increased whereas air volume decreased. In these specific cases, it was possible to demonstrate experimentally that the increase in porosity cannot be associated with pore formation. Based on these preliminary and promising results, it is suggested to investigate whether it is possible to develop a universal mathematical tool that can quantify the actual evolution of pores during dehydration. Indeed, this potential tool would allow designing innovative processes that meet the consumers? needs.
Keywords: Porosity, Pore formation, Modelling, Dehydration
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Date: 2021-06-11
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Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 3 - Processing
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Type: Text.Abstract
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Publication type: Presentation
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Language 1: en
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Rights: Canadian Society for Bioengineering
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DOI:
Description: Pores are considered critical for the quality of some food products as well as for the transfer phenomena occurring during processing. So far, porosity is used to monitor the evolution of pore formation during dehydration. However, it is theoretically possible that the porosity may increase during dehydration without the increase of air volume. Indeed, the water removal alone, during dehydration, could cause the increase of porosity. The objective of this contribution was to demonstrate mathematically that monitoring porosity during dehydration is not always consistent with the interpretations of the evolution of air volume within the food products. To validate this new theory, experimental data of porosity as a function of moisture content of carrots, potatoes, apples and bananas available in the literature, was used. A comparison between the evolution of air volume as a function of moisture content and the porosity profiles was made. In all investigated cases, using hot air drying, we found that the porosity increased whereas air volume decreased. In these specific cases, it was possible to demonstrate experimentally that the increase in porosity cannot be associated with pore formation. Based on these preliminary and promising results, it is suggested to investigate whether it is possible to develop a universal mathematical tool that can quantify the actual evolution of pores during dehydration. Indeed, this potential tool would allow designing innovative processes that meet the consumers? needs.
Keywords: Porosity, Pore formation, Modelling, Dehydration
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2021-06-11
Technical field:
Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 3 - Processing
Other information:
Type: Text.Abstract
Format:
Publication type: Presentation
Source:
Relation:
Coverage:
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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