Influence of processing methods on mechanical and structual characteristics of vacuum microwave dried biopolymer foams

Food and Bioproducts Processing

Volumn 85, Issue 3 C, 2007, Pages 264-272

  Sundaram, Jayas ^a   Durance, T D ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Mercury pore size analyser; Pore size; Stress strain curve; Vacuum microwave drying; Young's modulus

Indexed keywords

COMPRESSION TESTING; DRYING; ELASTIC MODULI; HYDROGELS; MECHANICAL PROPERTIES; PHYSICAL PROPERTIES; PORE SIZE; POROSITY; STRESS-STRAIN CURVES;

BIOPOLYMER FOAMS; MERCURY PORE SIZE ANALYZER; VACUUM MICROWAVE DRYING;

BIOPOLYMERS;

MANIHOT ESCULENTA; ZEA MAYS;

EID: 34848836692     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/fbp07012     Document Type: Article

References (16)

1. Attenburrow, G.E., Goodband, R.M., Taylor, L. and Lillford, P.J., 1989, Structure, mechanics and texture of a food sponge, Journal of Cereal Science, 9: 61-70.
2. Durance, T.D. and Wang, J.H., 2002, Energy consumption, density and rehydration rate of vacuum microwave and hot air convection dehydrated tomatoes, J Food Sci, 67(6): 2212-2216.
3. Durance, T.D., Jaya, S. and Ressing, M., 2005, A novel method for producing hydrocolloid sponges and foams, PCT application approved and US patent (filed).
4. Eichler, S., Ramon, O., Ladyzhinski, I., Cohen, Y. and Mizrahi, S., 1997, Collapse processes in shrinkage of hydrophilic gels during dehydration, Food Res Int, 30(9): 719-726.
5. Gibson, L.J. and Ashby, M.F., 1988, Cellular Solids, Structure and Properties, 120-141 (Pergamon Press, New York, USA).
6. Harris, P., 1990, Food Gels, (5, Harris, P. (ed).) (Elsevier Applied Science, London, UK).
7. Jaya, S. and Durance, T.D., 2005, Compressive characteristics of cellular solids produced using different drying methods. 3rd Inter American Dying Conference, Montreal, Quebec, Canada, 21-23 August.
8. Labuza, T.P., 1984, Moisture Sorption: Practical Aspects of Isotherm Measurement and Use (American Association of Cereal Chemists, Minnesota, USA).
9. Nussinovitch, A. and Gershon, Z., 1997, Alginate-oil sponges, Food Hydrocolloid, 11(3): 281-286.
10. Nussinovitch, A., Velez-Silvestre, R. and Peleg, M., 1993, Compressive characteristics of freeze-dried agar and alginate gel sponges, Biotechnology Progress, 9: 101-104.
11. Rassis, D., Nussinovitch, A. and Saguy, I.S., 1997, Tailor-made porous solid foods, International Journal of Food Science and Technology, 32: 271-278.
12. Rassis, D.K., Saguy, I.S. and Nussinovitch, A., 2002, Collapse, shrinkage and structural changes in dried alginate gels containing fillers, Food Hydrocolloids, 16: 139-151.
13. Reifen, R., ZÉdris, M. and Nussinovitch, A., 1998, A novel vitamin A fortified edible hydrocolloid sponge, Food Hydrocolloids, 12: 111-114.
14. Roos, K., 1987, Effect of moisture on the thermal behavior of strawberries studied using differential scanning calorimetry, J Food Sci, 52: 146-150.
15. Roos, K. and Karel, M., 1991, Plasticizing effect of water on thermal behavior and crystallization of amorphous food models, J Food Sci, 56: 38-43.
16. Scaman, C.H. and Durance, T.D., 2005, Combined microwave vacuum drying, In Emerging Technologies for Food Processing, 507-530 (Elsevier, London, UK).