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- Microstructural changes during fruit drying: correlation between fundamental studies, with air drying and solar drying applicationsPublication . Ramos, Inês Nunes; Brandão, Teresa R. S.; Silva, Cristina L. M.
- Structural changes during air drying of fruits and vegetables: a reviewPublication . Ramos, I. N.; Brandão, Teresa R. S.; Silva, C. L. M.
- Integrated approach on solar drying, pilot convective drying and microstructural changesPublication . Ramos, Inês N.; Brandão, Teresa R. S.; Silva, Cristina L. M.Solar drying of foods is an old technique, still used nowadays. Nevertheless, the mathematical approach of the complex phenomena involved is not completely integrated. Drawbacks appear in modelling heat transport, specially related to the huge variability of meteorological factors. The great dependence of the heat and mass transfer model parameters on water content is also frequently forgotten. Macroscopic changes (e.g. shrinkage) that occur during drying processes, are usually not considered in mass transfer equations, also affecting the predictive ability of the models. The objective of this work was to develop the mathematical basis and considerations for integrating heat and mass transfer phenomena, taking into consideration macroscopic changes and their correlation to changes at microscopic level (e.g. cellular shrinkage), that might occur during solar drying of grapes.
- Structural Changes During Air Drying of Fruits and VegetablesPublication . Ramos, I.N.; Brandão, Teresa R. S.; Silva, C. L. M.This work aims at reviewing structural changes occurring in convective air drying of fruits and vegetables. These include changes in physical properties, such as volume, porosity and bulk and particle density, which directlyaffect textural attributes of the products. Models relating with water content physical properties are also summarised. At microscopic level, the phenomena observed byprevious authors is described, focusing on shrinkage. In particular, a new approach on modelling kinetics of microstructural modifications is presented. Although the air drying process is relatively well studied, there is a lack of research concerning changes in structural properties. Modelling mass transfer during drying frequently does not include those effects and, there has not been established a standard methodologyfor predictive purposes. Correlating microstructure, texture measurements and sensoryanalysis would be an attractive area to be exploited for drying processes of fruits and vegetables. Although this is a wide working field, much is still to be done.
- Structural changes during air drying of foods: a reviewPublication . Ramos, Inês Nunes; Brandão, Teresa R. S.; Silva, Cristina L. M.