Dimensional changes of different shaped food particulates during drying
Senadeera, Wijitha, Bhandari, Bhesh R., Young, Gordon, & Wijesinghe, Bandu (1999) Dimensional changes of different shaped food particulates during drying. In 10th World Congress of Food Science, 3-8 October, Sydney , Australia.
Food particulates come in various sizes and shapes, and often irregular in nature. When those particulates are subjected to any thermal treatment, their shape and size changes according to the nature and intensity of applied treatment.
Drying is one such treatment commonly applied in the food processing industry. During drying, shape and size of the food particulate are constantly changing as a result of water removal and internal collapse of the structure of the material.
The objective of this study was to investigate the dimensional changes of three different shaped foods during drying.
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|Item Type:||Conference Item (Poster)|
|Additional Information:||Note: Save file before opening it to view.|
|Subjects:||Australian and New Zealand Standard Research Classification > ENGINEERING (090000) > FOOD SCIENCES (090800) > Food Engineering (090802)|
|Divisions:||Past > QUT Faculties & Divisions > Faculty of Built Environment and Engineering|
|Copyright Owner:||Copyright 1999 (please consult author)|
|Deposited On:||18 Apr 2008 00:00|
|Last Modified:||10 Aug 2011 18:33|
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