Abstract
Several structural and physical changes in foodstuffs are the consequence of water removal during the drying process. Porosity (volume fraction of pores) is one of the key parameter that affects the quality and other properties of foods (such as apple and potato). To understand the effect of dehydration in apple and potato, in the present study an arbitrary small cubic volume element is considered which contains pores (intracellular spaces) distributed in it. Further, it is assumed that each pore in the cubic volume element is spherical. A mathematical relation is developed between porosity (volume fraction of pores) and pressure generated (due to contraction of cells during water removal) in outward direction on the surface of spherical elements containing pore. The developed relation is satisfactory in respect of experimental observations given in the literature. For the given pressure range, acquired porosity range is 0.1 to 0.92 for apple and 0.03 to 0.89 for potato which is matched with the existing experimental values. The results showed that the porosity is increasing with the increasing values of pressure, as expected, during moisture removal. Further, it is observed that the current porosity is depended on the initial porosity for both apple and potato.
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Abbreviations
- A 0 :
-
Radius of pores (internal radius) in undeformed configuration (μm)
- B 0 :
-
Radius of bulk material (external radius) in undeformed configuration (μm)
- A :
-
Radius of pores (internal radius) in deformed configuration (μm)
- B :
-
Radius of bulk material (external radius) in deformed configuration (μm)
- C :
-
Constant of integration
- F :
-
Function
- F :
-
Deformation gradient tensor
- x(x 1, x 2, x 3):
-
Particle position vector in undeformed configuration
- y(y 1, y 2, y 3):
-
Particle position vector in deformed configuration
- R :
-
Particle distance from the origin in undeformed configuration
- r :
-
Particle distance from the origin in deformed configuratio
- (R, Θ, Φ):
-
Particle position in undeformed configuration
- (r, θ, φ):
-
Particle position in deformed configuration
- W :
-
Strain energy function
- b, C 1, C 2 :
-
Material constants
- B :
-
Left Cauchy-Green deformation tensor
- V :
-
Left stretching tensor
- I 1 , I 2 , I 3 :
-
Invariants of left Cauchy-Green deformation tensor
- λ r , λ θ , λ φ :
-
Principal stretches
- τ :
-
Cauchy stress tensor
- τ rr , τ θθ :
-
Principal component of Cauchy stress
- ρ :
-
Hydrostatic pressure (kPa)
- p :
-
Pressure (a contraction stress generated in the cells due to water removal) (kPa)
- f 0 :
-
Initial porosity (volume fraction of pores)
- f :
-
Current porosity (volume fraction of pores)
- δ ij :
-
Kronecker delta
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Acknowledgments
One of the authors is very thankful to Council of Scientific & Industrial Research (CSIR) New Delhi, India for providing financial support during preparation of this manuscript. Authors also wishes to acknowledge Mrs. Ravita for her useful help during the development of this work.
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Appendices
Appendix A
In the terms of components, the deformation gradient tensor can be written as
where y = (y 1, y 2, y 3), x = (x 1, x 2, x 3), \( R=\left|\mathbf{x}\right|=\sqrt{\left({x}_1^2+{x}_2^2+{x}_3^2\right)} \) and
on substituting Eq. (A2) in Eq. (A1) and after some simplifications we can find
By using incompressibility condition Det(F) = 1 (from Eq. 5), Eq. (A3) can be solved to get
Appendix B
From Eq. (5) we have B 3 − B 30 = A 3 − A 30 , substituting the value of A 3 − A 30 in Eq. (13), we can get
Now, for r = B, Eq. (B1) reduced to
Again, substituting the value of B from Eq. (5) into Eq. (B2)
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Singh, F., Katiyar, V.K. & Singh, B.P. Mathematical modeling to study influence of porosity on apple and potato during dehydration. J Food Sci Technol 52, 5442–5455 (2015). https://doi.org/10.1007/s13197-014-1647-5
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DOI: https://doi.org/10.1007/s13197-014-1647-5