Quantitative Evaluation of Microstructural Changes and their Relations with Some Physical Characteristics of Food during Drying

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Sansiribhan S., Devahastin S., Soponronnarit S.

ผู้เผยแพร่: Wiley

ปีที่เผยแพร่ (ค.ศ.): 2010

วารสาร: Journal of Food Science (0022-1147)

Volume number: 75

Issue number: 7

หน้าแรก: E453

หน้าสุดท้าย: E461

นอก: 0022-1147

eISSN: 1750-3841

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-77957111528&doi=10.1111%2fj.1750-3841.2010.01739.x&partnerID=40&md5=1afd2dd6bde86e725485014fb7f50201

ภาษา: English-Great Britain (EN-GB)

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บทคัดย่อ

Drying is known to affect various quality attributes of a food product, especially its physical properties. However, changes of physical properties or characteristics are generally due to changes of the product microstructure. Nevertheless, not much quantitative information, as opposed to abundant qualitative information, is available to describe in detail relationships between microstructural and physical changes of food undergoing drying. The present study, thus, aimed at studying quantitative relationships between microstructural and selected physical changes of a test material, that is, carrot, undergoing hot air drying at 60 and 80 °C. The microstructural changes were represented quantitatively in terms of the normalized changes of the fractal dimension (ΔFD/FD0) of microstructural images of the samples as well as the normalized changes of the sample average cell diameter , while the physical changes of interest were shrinkage and hardness. The results showed that during an earlier period of drying ΔFD/FD0 as well as tended to increase with decreasing moisture content; deformation of the microstructures (represented either in terms of ΔFD/FD0 or ) led to increased shrinkage and hardness. On the other hand, deformation of the microstructures existed, while the moisture content did not change much during the final stage of drying. The relationships between ΔFD/FD0 and both physical changes were quite well established; were also found to correlate well with the physical changes. Either ΔFD/FD0 or could thus be used as a tool to monitor the apparent physical changes (shrinkage and hardness) of a sample during drying. © 2010 Institute of Food Technologists®.

คำสำคัญ

Cell diameter, Structure-quality index