Model for internal porosity development of different shaped foods


Autoria(s): Senadeera, Wijitha
Contribuinte(s)

Thilakarathne, BMKS

Rathnayake, HMAP

Champa, WAH

Wasala, WMCB

Data(s)

19/06/2014

Resumo

Three particular geometrical shapes of foods were prepared from food materials. Cuboidal (aspect ratio = 1:1, 2:1, 3:1) , cylindrical (length: dameter = 1:1, 2:1, 3:1) and spheres were selected from potato, beans and peas respectively. Internal porosity was determined from solid density (theoretical)and particle density (experimental) during fluidised bed drying at different moisture contents. Solid density was calculated using formulae (conservation of mass and volume) already published in the literature by previous researchers. Determined porosity values were correlated with moisture ratio for different geometrical shapes.

Formato

application/pdf

Identificador

http://eprints.qut.edu.au/73675/

Publicador

Research and Development Centre, Institute of Post Harvest Technology

Relação

http://eprints.qut.edu.au/73675/1/Final_version_of_the_Paper_for_IPHT.pdf

Senadeera, Wijitha (2014) Model for internal porosity development of different shaped foods. In Thilakarathne, BMKS, Rathnayake, HMAP, Champa, WAH, & Wasala, WMCB (Eds.) Proceedings of the International Research Symposium on Postharvest Technology, Research and Development Centre, Institute of Post Harvest Technology, Anuradapura, Sri-Lanka, pp. 114-120.

Direitos

Copyright 2014 Please consult the author

Fonte

School of Chemistry, Physics & Mechanical Engineering; Science & Engineering Faculty

Palavras-Chave #090802 Food Engineering #porosity #shapes #solid density #particle density #model
Tipo

Conference Paper