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

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.

View at publisher


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.

Impact and interest:

4 citations in Scopus
Search Google Scholar™
3 citations in Web of Science®

Citation counts are sourced monthly from Scopus and Web of Science® citation databases.

These databases contain citations from different subsets of available publications and different time periods and thus the citation count from each is usually different. Some works are not in either database and no count is displayed. Scopus includes citations from articles published in 1996 onwards, and Web of Science® generally from 1980 onwards.

Citations counts from the Google Scholar™ indexing service can be viewed at the linked Google Scholar™ search.

Full-text downloads:

20 since deposited on 12 Feb 2015
18 in the past twelve months

Full-text downloads displays the total number of times this work’s files (e.g., a PDF) have been downloaded from QUT ePrints as well as the number of downloads in the previous 365 days. The count includes downloads for all files if a work has more than one.

ID Code: 81776
Item Type: Journal Article
Refereed: Yes
Additional Information: This paper has been selected as a best paper on “consumer science and mass transfer
properties track” in 1st iCFP
Additional URLs:
Keywords: Cell wall characteristics, compressive deformation, drying kinetics, porosity, shrinkage
DOI: 10.1080/10942912.2014.980945
ISSN: 1532-2386
Divisions: Current > Schools > School of Chemistry, Physics & Mechanical Engineering
Current > QUT Faculties and Divisions > Creative Industries Faculty
Current > QUT Faculties and Divisions > Science & Engineering Faculty
Copyright Owner: Copyright 2015 Taylor & Francis Group
Copyright Statement: 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
Deposited On: 12 Feb 2015 22:58
Last Modified: 18 Sep 2016 02:34

Export: EndNote | Dublin Core | BibTeX

Repository Staff Only: item control page