Effect of cell wall properties on porosity and shrinkage of dried apple


Autoria(s): Joardder, Mohammad Uzzal Hossain; Brown, Richard J.; Kumar, Chandan; Karim, Azharul
Data(s)

2015

Resumo

Water removal during drying depends on the pathway of water migration from food materials. Moreover, the water removal rate also depends on the characteristics of the cell wall of plant tissue. In this study, the influence of cell wall properties (such as moisture distribution, stiffness, thickness and cell dimension) on porosity and shrinkage of dried product was investigated. Cell wall stiffness depends on a complex combination of plant cell microstructure, composition of food materials and the water-holding capacity of the cell. In this work, a preliminary investigation of the cell wall properties of apple was conducted in order to predict changes of porosity and shrinkage during drying. Cell wall characteristics of two types of apple (Granny Smith and Red Delicious) were investigated under convective drying to correlate with porosity and shrinkage. A scanning electron microscope (SEM), 2kN Intron, pycnometer and ImageJ software were used in order to measure and analyse cell characteristics, water holding capacity of cell walls, porosity and shrinkage. The cell firmness of the Red Delicious apple was found to be higher than for Granny Smith apples. A remarkable relationship was observed between cell wall characteristics when compare with heat and mass transfer characteristics. It was also found that the evolution of porosity and shrinkage are noticeably influenced by the nature of the cell wall during convective drying. This study has revealed a better understanding of porosity and the shrinkage of dried food at microscopy (cell) level, and will provide better insights to attain energy-effective drying processes and improved quality of dried foods.

Formato

application/pdf

Identificador

http://eprints.qut.edu.au/81776/

Publicador

Taylor & Francis Group

Relação

http://eprints.qut.edu.au/81776/1/s1-ln174233722107628554-1939656818Hwf815490591IdV-64223261817423372PDF_HI0001.pdf

DOI:10.1080/10942912.2014.980945

Joardder, Mohammad Uzzal Hossain, Brown, Richard J., Kumar, Chandan, & Karim, Azharul (2015) Effect of cell wall properties on porosity and shrinkage of dried apple. International Journal of Food Properties, 18(10), pp. 2327-2337.

Direitos

Copyright 2015 Taylor & Francis Group

This is an Accepted Manuscript of an article published by Taylor & Francis in International Journal of Food Properties on 25 Feb 2015, available online: http://wwww.tandfonline.com/10.1080/10942912.2014.980945

Fonte

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

Palavras-Chave #Cell wall characteristics #compressive deformation #drying kinetics #porosity #shrinkage
Tipo

Journal Article