Model for internal porosity development of different shaped foods
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.
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.
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|Item Type:||Conference Paper|
|Keywords:||porosity, shapes, solid density, particle density, model|
|Subjects:||Australian and New Zealand Standard Research Classification > ENGINEERING (090000) > FOOD SCIENCES (090800) > Food Engineering (090802)|
|Divisions:||Current > Schools > School of Chemistry, Physics & Mechanical Engineering
Current > QUT Faculties and Divisions > Science & Engineering Faculty
|Copyright Owner:||Copyright 2014 Please consult the author|
|Deposited On:||10 Jul 2014 23:17|
|Last Modified:||28 Apr 2015 13:01|
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