Model for internal porosity development of different shaped foods

Senadeera, Wijitha (2014) Model for internal porosity development of different shaped foods. In: International Research Symposium on Postharvest Technology 2014: Safe Food for Healthy Life, 19 June 2014, Anuradapura, Sri-Lanka.

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Abstract

Three particular geometrical shapes of foods were prepared from food materials.Cuboidal (aspect ratio = 1:1, 2:1, 3:1), cylindrical (length: diameter = 1:1, 2:1, 3:1) and spheres were selected from potato, beans and peas respectively. Internal porosity was determined from solid density (theoretical) and particle density (experimental) during fluidised bed drying at different moisture contents. Solid density was calculated using formulae (conservation of mass and volume) already published in the literature by previous researchers. Determined porosity values were correlated with moisture ratio for different geometrical shapes.


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Item Type: Conference or Workshop Item (Commonwealth Reporting Category E) (Paper)
Refereed: Yes
Item Status: Live Archive
Additional Information: Responsibilities for the contents of the articles included in this publication remain with the respective authors.
Faculty / Department / School: Current - Faculty of Health, Engineering and Sciences - School of Mechanical and Electrical Engineering
Date Deposited: 09 Feb 2017 05:18
Last Modified: 27 Feb 2017 01:01
Uncontrolled Keywords: porosity, shapes, solid density, particle density, model
Fields of Research : 09 Engineering > 0908 Food Sciences > 090802 Food Engineering
Socio-Economic Objective: E Expanding Knowledge > 97 Expanding Knowledge > 970109 Expanding Knowledge in Engineering
URI: http://eprints.usq.edu.au/id/eprint/30557

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