Food structure : its formation and relationships with other properties

Joardder, Mohammad Uzzal Hossain, Kumar, Chandan, & Karim, Azharul (2015) Food structure : its formation and relationships with other properties. Critical Reviews in Food Science and Nutrition. (In Press)

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Food materials are complex in nature as it has heterogeneous, amorphous, hygroscopic and porous properties. During processing, microstructure of food materials changes which significantly affects other properties of food. An appropriate understanding of the microstructure of the raw food material and its evolution during processing is critical in order to understand and accurately describe dehydration processes and quality anticipation. This review critically assesses the factors that influence the modification of microstructure in the course of drying of fruits and vegetables. The effect of simultaneous heat and mass transfer on microstructure in various drying methods is investigated. Effects of changes in microstructure on other functional properties of dried foods are discussed. After an extensive review of the literature, it is found that development of food structure significantly depends on fresh food properties and process parameters. Also, modification of microstructure influences the other properties of final product. An enhanced understanding of the relationships between food microstructure, drying process parameters and final product quality will facilitate the energy efficient optimum design of the food processor in order to achieve high-quality food

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ID Code: 81775
Item Type: Journal Article
Refereed: Yes
Additional URLs:
Keywords: Microstructure, drying, heat and mass transfer, food quality, drying parameters
DOI: 10.1080/10408398.2014.971354
ISSN: 1549-7852
Divisions: Current > Schools > School of Chemistry, Physics & Mechanical Engineering
Current > QUT Faculties and Divisions > Science & Engineering Faculty
Copyright Owner: Copyright 2015 Taylor & Francis Group
Deposited On: 12 Feb 2015 22:37
Last Modified: 16 Sep 2016 02:49

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