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Characteristics of Open and Closed Pores, Their Measurement Techniques and Exploitation in Dehydrated Food Products

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Abstract

Food dehydration, the process of reducing moisture in food to improve shelf life, is one of the oldest food preservation methods used by the food processing industry. During dehydration, the porous structure within foods undergoes various alterations, significantly impacting both process efficiency and consumer acceptance. The types of pores, namely, open pores, characterized by connectivity to the external surface of the food, and closed pores, which lack external surface access, distinctly influence the dehydration and rehydration kinetics, stability of the dehydrated product, and textural properties of foods, such as hardness, strength, crispness, and chewiness. This study aims to comprehensively investigate the characteristics of open and closed pores and examine their distinct impacts on food attributes. It seeks to explore the mechanisms underlying pore formation and assess the effects of varied dehydration technologies on pore structure. It finally evaluates the applicable measurement methodologies and identifies the challenges and opportunities of measuring pores within the food industry. Furthermore, this study examined the utility of artificial intelligence in porosity modeling and discussed the potential for encapsulating functional compounds within pores. Overall, this comprehensive review provides valuable insights into the distinct characteristics and implications of open and closed pores on dehydrated food products.

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Authors and Affiliations

  1. Department of Soils and Agri-Food Engineering, Laval University, 2425 Rue de l’Agriculture, Québec, QC, G1V 0A6, Canada

    Bruno Thibault, Sara Aghajanzadeh, Afroza Sultana, Cristina Ratti & Seddik Khalloufi

  2. Institute of Nutrition and Functional Foods, 2440 Boulevard Hochelaga Suite 1710, Québec, QC, G1V 0A6, Canada

    Bruno Thibault, Sara Aghajanzadeh, Afroza Sultana, Cristina Ratti & Seddik Khalloufi

  3. Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram, 4225, Bangladesh

    Afroza Sultana

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Bruno Thibault designed the review, wrote the first draft of the original manuscript, created some Figures and Tables, and revised and edited the manuscript. Sara Aghajanzadeh wrote some sections, created some Figures and Tables, and edited all sections. Afroza Sultana wrote some sections, revised, and edited the manuscript. Cristina Ratti critically reviewed the manuscript. Seddik Khalloufi designed the review, created some Figures, provided guidance, critically reviewed, and finalized the manuscript.

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Thibault, B., Aghajanzadeh, S., Sultana, A. et al. Characteristics of Open and Closed Pores, Their Measurement Techniques and Exploitation in Dehydrated Food Products. Food Eng Rev (2024). https://doi.org/10.1007/s12393-024-09376-4

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