Abstract
The drying of an agricultural product affects its structural orientation because of the simultaneous transfer of heat and mass. Pore formation and evolution are among the important structural changes that occur during drying. However, the mechanisms of pore formation in food materials over the course of drying are very complicated because of the structural complexity of plant-based products. In general, the development of voids resulting from water migration and structural mobility is a more pronounced phenomenon causing pore formation and evolution during drying. This chapter lays out the theoretical mechanisms of pore formation and evolution and looks at how they are affected by food properties and drying conditions.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Achanta S, Okos MR (1996) Predicting the quality of dehydrated foods and biopolymers: research needs and opportunities. Drying Technol 14(6):1329–1368
Angell CA (1988) Perspective on the glass transition. J Phys Chem Solids 49:863–871
Champion D, Le Meste M, Simatos D (2000) Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range. Trends Food Sci Technol 11(2):41–55. doi:10.1016/S0924-2244(00)00047-9
Chen P, Pie DCT (1989) A mathematical model of drying processes. Int J Heat Mass Transf 32:297–310
Cnossen AG, Siebenmorgen T (2000) The glass transition temperature concept in rice drying and tempering: effect on milling quality. Trans Am Soc Agric Eng 43(6):1661–1667
Crapiste GH, Whitaker S, Rotstein E (1988) Drying of cellular material—II. Experimental and numerical results. Chem Eng Sci 43(11):2929–2936. doi:10.1016/0009-2509(88)80046-0
Datta A, Rakesh V (2009) An introduction to modeling of transport processes: applications to biomedical systems (Cambridge texts in biomedical engineering). Cambridge University Press, Cambridge
Del Valle JM, Cuadros TRM, Aguilera JM (1998) Glass transitions and shrinkage during drying and storage of osmosed apple pieces. Food Res Int 31(3):191–204
Gibson LJ (2012) The hierarchical structure and mechanics of plant materials. J R Soc Interface 9(76):2749–2766
Halder A, Datta AK, Spanswick RM (2011a) Water transport in cellular tissues during thermal processing. AIChE J 57(9):2574–2588
Halder A, Dhall A, Datta AK (2011b) Modeling transport in porous media with phase change: applications to food processing. J Heat Transf 133(3):031010
Hills BP, Remigereau B (1997) NMR studies of changes in subcellular water compartmentation in parenchyma apple tissue during. Int J Food Sci Technol 32(1):51
Ilker R, Szczesniak AS (1990) Structural and chemical bases for texture of plant foodstuffs. J Texture Stud 21(1):1–36. doi:10.1111/j.1745-4603.1990.tb00462.x
Jayaraman KS, Gupta DKD, Rao NB (1990) Effect of pretreatment with salt and sucrose on the quality and stability of dehydrated cauliflower. Int J Food Sci Technol 25(1):47–60. doi:10.1111/j.1365-2621.1990.tb01058.x
Joardder MUH, Kumar C, Karim MA (2013) Better understanding of food material on the basis of water distribution using thermogravimetric analysis. In: International conference on mechanical, industrial and materials engineering, Rajshahi, 1–3 November 2013
Joardder MUH, Kumar C, Brown RJ, Karim MA (2015a) Effect of cell wall properties on porosity and shrinkage of dried apple. Int J Food Prop 18(10):2327–2337
Joardder MUH, Kumar C, Karim MA (2015b) Food structure: its formation and relationships with other properties. Crit Rev Food Sci Nutr (in press)
Karathanos V, Anglea S, Karel M (1993) Collapse of structure during drying of celery. Drying Technol 11(5):1005–1023
Karathanos VT, Anglea SA, Karel M (1996) Structural collapse of plant materials during freeze-drying. J Therm Anal 47(5):1451–1461
Katekawaa ME, Silvaa MA (2007) On the influence of glass transition on shrinkage in convective drying of fruits: a case study of banana drying. Drying Technol 25(10):1659–1666
Krokida MK, Karathanos VT, Maroulis ZB (1998) Effect of freeze-drying conditions on shrinkage and porosity of dehydrated agricultural products. J Food Eng 35(4):369–380
Kurozawa LE, Hubinger MD, Park KJ (2012) Glass transition phenomenon on shrinkage of papaya during convective drying. J Food Eng 108(1):43–50. doi:10.1016/j.jfoodeng.2011.07.033
Le Maguer M, Yao ZM (eds) (1995) Mass transfer during osmotic dehydration at cellular level. Food preservation by moisture control: fundamentals and applications. Technomic Publication Company, Lancaster
Levi G, Karel M (1995) Volumetric shrinkage (collapse) in freeze-dried carbohydrates above their glass transition temperature. Food Res Int 28(2):145–151. doi:10.1016/0963-9969(95)90798-F
Lewicki PP (1998a) Effect of pre‐drying treatment, drying and rehydration on plant tissue properties: a review. Int J Food Prop 1(1):1–22. doi:10.1080/10942919809524561
Lewicki PP (1998b) Some remarks on rehydration properties of dried foods. J Food Eng 36:81–87
Lewicki PP, Lenart A (eds) (1995) Osmotic dehydration of fruits and vegetables, vol 1, Handbook of industrial drying. Marcel Dekker, New York
Lewicki PP, Pawlak G (2003) Effect of drying on microstructure of plant tissue. Drying Technol 21(4):657–683
Mayor L, Sereno AM (2004) Modelling shrinkage during convective drying of food materials: a review. J Food Eng 61(3):373–386. doi:10.1016/s0260-8774(03)00144-4
Rahman MS (2001) Towards prediction of porosity in food foods during drying: a brief review. Drying Technol 19(1):3–15
Ramos IN, Brandao TRS, Silva CLM (2003) Structural changes during air drying of fruits and vegetables. Food Sci Technol Int 9(3):201–206
Reeve RM (1970) Relationships of histological structure to texture of fresh and processed fruits and vegetables. J Texture Stud 1(3):247–284. doi:10.1111/j.1745-4603.1970.tb00730.x
Slade L, Levine H (1991) A food polymer science approach to structure-property relationships in aqueous food systems: non-equilibrium behavior of carbohydrate-water systems. Adv Exp Med Biol 302:29–101
Waananen KM, Okos MR (1996) Effect of porosity on moisture diffusion during drying of pasta. J Food Eng 28(2):121–137
Wang N, Brennan JG (1995) Changes in structure, density and porosity of potato during dehydration. J Food Eng 24(1):61–76. doi:10.1016/0260-8774(94)p1608-z
White KL, Bell LN (1999) Glucose loss and Maillard browning in solids as affected by porosity and collapse. J Food Sci 64(6):1010–1014
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2016 The Author(s)
About this chapter
Cite this chapter
Joardder, M.U.H., Karim, A., Kumar, C., Brown, R.J. (2016). Pore Formation and Evolution During Drying. In: Porosity. SpringerBriefs in Food, Health, and Nutrition. Springer, Cham. https://doi.org/10.1007/978-3-319-23045-0_3
Download citation
DOI: https://doi.org/10.1007/978-3-319-23045-0_3
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-23044-3
Online ISBN: 978-3-319-23045-0
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)