Modeling dimensional shrinkage of shaped foods in fluidized bed drying

Journal of Food Processing and Preservation

Volumn 29, Issue 2, 2005, Pages 109-119

  Senadeera, Wijitha ^a   Bhandari, Bhesh R ^b   Young, Gordon ^b   Wijesinghe, Bandu ^c  

^a UNIVERSITY OF SOUTH AUSTRALIA   (Australia)

^b UNIVERSITY OF QUEENSLAND   (Australia)

^c DEPARTMENT OF AGRICULTURE AND FISHERIES   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

PISUM SATIVUM; SOLANUM TUBEROSUM;

EID: 23244466601     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2005.00017.x     Document Type: Article

References (12)

1. AOAC. 1995. Official Methods of Analysis, 16th Ed., Association of Official Analytical Chemists, Washington DC.
2. BALABAN, M. 1989. Effect of volume change in foods on the temperature and moisture content predictions of simultaneous heat and moisture transfer models. J. Food Process Eng. 12, 67-88.
3. FUSCO, A.J., AVANZA, J.R., AGUERRE, R.J. and GABRIETTO, J.F. 1991. A diffusional model for drying with volume change. Dry. Technol. 9, 397-417.
4. KHRAISHEH, M.A.M., COOPER, T.J.R. and MAGEE, T.R.A. 1997. Shrinkage characteristics of potato dehydrated under combined microwave and convective drying conditions. Dry. Technol. 18, 1003-1022.
5. LOZANO, J.E., ROTSTEIN, E. and URBICAIN, M.J. 1980. Total porosity and open pore porosity in the drying of fruits. J. Food Sci. 45, 1403-1407.
6. LOZANO, J.E., ROTSTEIN, E. and URBICAIN, M.J. 1983. Shrinkage, porosity and bulk density of food stuffs at changing moisture content. J. Food Sci. 48, 1497-1553.
7. RAHMAN, M.D.S. and DRISCOLL, R.H. 1994. Density of fresh and frozen seafood. J. Food Process Eng. 17, 121-140.
8. ROSELLO, C., SIMAL, S., SANJUAN, N. and MULET, A. 1997. Nonisotropic mass transfer model for green bean drying. J. Agric. Food Chem. 45, 337-342.
9. SAS. 1985. User's Guide, Statistics, 5th Ed., SAS Institute Inc., Cary, NC.
10. SENADEERA, W., BHANDARI, B.R., YOUNG, G. and WIJESINGHE, B. 2000a. Physical properties and fluidisation behaviour of fresh green bean participates during fluidized bed drying. Food Bioprod. Process. Trans. Ind. Chem. Eng. 78, 43-41.
11. SENADEERA, W., BHANDARI, B.R., YOUNG, G. and WIJESINGHE, B. 2000b. Physical property changes of fruits and vegetables during hot air drying. In Drying Technology in Agriculture and Food Sciences (A.S. Mujumdar, ed.) pp. 149-166, Science Publishers, Inc., Enfield, NH.
12. ZOGAS, N.P., MAROULIS, Z.B. and MARINOS-KOURIS, D. 1994. Densities, shrinkage and porosity of some vegetables during air drying. Dry. Technol. 72, 1653-1666.