Shrinkage and deformation of Agave atrovirens Karw tissue during convective drying: Influence of structural arrangements

Drying Technology

Volumn 29, Issue 6, 2011, Pages 612-623

  Gumeta Chavez, Carolina ^a   Chanona Perez, Jose Jorge ^a   Mendoza Perez, Jorge Alberto ^a   Terres Rojas, Eduardo ^b   Garibay Febles, Vicente ^b   Gutierrez Lopez, Gustavo F ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b INSTITUTO MEXICANO DEL PETRÓLEO   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

CONVECTIVE DRYING; FRACTAL EXPONENTS; IMAGE PARAMETERS; MICROSCOPIC LEVELS; MOISTURE LOSS; PROJECTED AREA; SHAPE FACTOR; SHRINKAGE RATES; SIZE AND SHAPE; STRUCTURAL ARRANGEMENT;

DEFORMATION; DRYING; FRACTAL DIMENSION; HEAT CONVECTION; RIGID STRUCTURES; TISSUE;

SHRINKAGE;

EID: 79956064059     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2010.514380     Document Type: Article

References (44)

1. Peña-Alvarez, A.; Ďiaz, L.; Medina, A.; Labastida, C.; Capella, S.; Vera, L.E. Characterization of three Agave species by gas chromato-graphy and solid-phase-gas chromatography-mass spectrometry. Journal of Chromatography A 2004, 1027, 131-136.
2. Idarraga, G.; Ramos, J.; Zuñiga, V.; Sahin, T.; Young R.A. Pulp and paper from blue Agave waste from tequila production. Journal of Agricultural and Food Chemistry 1999, 47, 4450-4455.
3. Campos, M.R.; Hernández, S.H.; Chanona, P.J.J.; Jiménez, A.A.; Fito, P.; Gutiérrez, L.G.F. Non-isotropic shrinkage and interfaces during convective drying of potato slabs within the frame of systematic approach to food engineering systems (SAFES) methodology. Journal of Food Engineering 2007, 83, 285-292.
4. Aguilera, J.M. Drying and dried products under the microscope. Journal of Food Science and Technology International 2003, 9(3), 137-143.
5. Fito, P.; Chiralt, A. Food matrix engineering: The use of the water-structure-functionality ensemble in dried food product development. Journal of Food Science Technology International 2003, 9(3), 151-156.
6. Aguilera, J.M. Structure-property relationships in foods. In Trends in Food Engineering; Lozano, J.E., Anon, C., Parada-Arias, E., Barbosa-Canovas, V.G., Eds.; Food Preservation Technology Series. Technomic Publiching Co.: Lancaster, PA, 2003; 1-14.
7. Aguilera, J.M.; Stanley, D.W. Simultaneous heat and mass transfer: Dehydration. In Microstructural Principles of Food Processing and Engineering, 2nd Ed; Elsevier Applied Science Publisher: London, 1999; 373-408.
8. Moreira, R.; Figueiredo, A.; Sereno, A. Shrinkage of apple disks during drying by warm air convection and freeze drying. Drying Technology 2000, 18(1-2), 279-294.
9. Mayor, L.; Sereno, A.M. Modelling shrinkage during convective drying of food materials: A review. Journal of Food Engineering 2004, 61, 373-386.
10. Prothon, F.; Ahrné, L.; Sjöholm, I. Mechanisms and prevention of plant tissue collapse during dehydration: A critical review. Critical Reviews in Food Science and Nutrition 2003, 43(4), 447-479.
11. Crapiste, G.H. Simulation of drying rates and quality changes during the dehydration of foodstuffs. In Trends in Food Engineering; Lozano, J.E., Anon, C., Parada-Arias, E., Barbosa-Canovas, V.G., Eds.; Food Preservation Technology Series. Technomic Publishing Co.: Lancaster, PA, 2000; 135-148.
12. Kerdpiboon, S.; Devahastin, S.; Kerr, W.L. Comparative fractal characterization of physical changes of different food products during drying. Journal of Food Engineering 2007, 83, 570-580.
13. Khraisheh, M.A.M.; Cooper, T.J.R.; Magee, T.R.A. Shrinkage characteristics of potatoes dehydrated under combined microwave and convective air conditions. Drying Technology 1997, 15(3), 1003-1022.
14. Lewicki, P.P.; Pawlak, G. Effect of mode of drying on microstructure of potato. Drying Technology 2005, 23(4), 847-869.
15. Gögüş, F.; Maskan, M. Choice of model gel systems for the food dehydration studies. Drying Technology 1999, 17(4), 883-894.
16. Sjöholm, I.; Gekas, V. Apple shrinkage upon drying. Journal of Food Engineering 1995, 25, 123-130.
17. Gekas, V.; Lamberg, I. Determination of diffusion coefficients in volume changing systems. Application in the case of potato drying. Journal of Food Engineering 1991, 14, 317-326.
18. Mayor, L.; Silva, A.; Sereno, A.M. Microstructural changes during drying of apple slices. Drying Technology 2005, 23(9), 2261-2276.
19. Madamba, P.S. Physical changes in bamboo (Bambusa phyllostachys) shoot during hot air drying: Shrinkage, density and porosity. Drying Technology 2003, 21(3), 555-568.
20. Mulet, A.; Garcia-Reverter, J.; Bon, J.; Berna, A. Effect of shape on potato and cauliflower shrinkage during drying. Drying Technology 2000, 18(6), 1201-1219.
21. Kerdpiboon, S.; Devahastin, S. Erratum: Fractal characterization of some physical properties of a food product under various drying conditions. Drying Technology 2007, 25(6), 135-146.
22. Madiouli, J.; Lecomte, D.; Nganya, T.; Chavez, S.; Sghaier, J.; Sammouda, H. A method for determination of porosity change from shrinkage curves of deformable materials. Drying Technology 2007, 25(4), 621-628.
23. Rodrigues, S.; Fernandes, F.A.N. Image analysis of osmotically dehydrated fruits: Melons dehydration in a ternary system. European Food Research and Technology 2007, 225, 685-691.
24. Martynenko, A.I. Computer vision system for control of drying processes. Drying Technology 2006, 24(7), 879-888.
25. Aguilera, J.M. Why food microstructure? Journal of Food Engineering 2005, 67, 3-11.
26. Fernández, L.; Castillero, C.; Aguilera, J.M. An application of image analysis to dehydration of apple discs. Journal of Food Engineering 2005, 67, 185-193.
27. Ramos, I.N.; Brandao, R.S.T.; Silva, L.M. Integrated approach on solar drying, pilot convective drying and microstructural changes. Journal of Food Engineering 2005, 67, 195-203.
28. Nieto, A.B.; Salvatori, D.M.; Castro, M.A.; Alzamora, S.M. Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features. Journal of Food Engineering 2004, 61, 269-278.
29. Ramos, I.N.; Silva, L.M.; Sereno, A.M.; Aguilera, J.M. Quantification of microstructural changes during first stage air drying of grape tissue. Journal of Food Engineering 2004, 62, 159-164.
30. Kerdpiboon, S. Thesis summary: Use of fractal analysis to evaluate physical changes of foods during drying. Drying Technology 2007, 25(6), 1131.
31. Peng, X.; Mujumdar, A.S.; Boming, Y. Fractal theory on drying: A review. Drying Technology 2008, 26(6), 640-650.
32. Kerdpiboon, S.; Kerr, W.L.; Devahastin, S. Neural network prediction of physical property changes of dried carrot as a function of fractal dimension and moisture content. Food Research International 2006, 39, 1110-1118.
33. Yang, J.; Di, Q.; Jiang, Q.; Zhao, J. Application of pore size analyzers in study of Chinese angelica slices drying. Drying Technology 2010, 28(2), 214-221.
34. Katekawa, M.E.; Silva, M.A. Study of porosity behavior in convective drying of bananas. Proceedings of the 14th International Drying Symposium (IDS 2004), Campinas, Brazil, 2004; 1427-1434.
35. Bessadok, A.; Langevin, D.; Gouanvé, F.; Chappey, C.; Roudesli, S.; Marais, S. Study of water sorption on modified Agave fibers. Carbohydrate Polymers 2009, 76, 74-85.
36. Carlsson, P.; Arfvidsson, J. Optimized wood drying. Drying Technology 2000, 18(8), 1779-1796.
37. Vieira, M.G.A.; Estrella, L.; Rocha, S.C.S. Energy efficiency and drying kinetics of recycled paper pulp. Drying Technology 2007, 25(10), 1639-1648.
38. Association of Official Analytical Chemists. Official Methods of Analysis, 18th Ed; Association of Official Analytical Chemists: Arlington, VA, 2010.
39. Zogzas, N.P.; Maroulis, Z.B.; Marinos-Kouris, D. Densities, shrinkage and porosity of some vegetables during air drying. Drying Technology 1994, 12(7), 1653-1666.
40. Locquin, M.; Langeron, M. Manuel de Microscopie; Masson: Paris, 1978.
41. Sawidis, T.; Kalyva, S.; Delivopoulos, S. The root-tuber anatomy of Asphodelus aestivus. Flora 2005, 200, 332-338.
42. Santacruz-Vázquez, C.; Santacruz-Vázquez, V.; Chanona-Pérez, J.; Jaramillo-Flores, M.E.; Welti-Chanes, J.; Gutiérrez-López, G.F. Fractal theory applied to food science. In The Encyclopedia of Agriculture Food and Biological Engineering; Heldman, D., Ed.; Taylor & Francis: Boca Raton, FL, 2007.
43. Santacruz-Vazquez, V.; Santacruz-Vazquez, C.; Chanona-Perez, J.; Alamilla-Beltrán, L.; Welti-Chanes, J.; Gutierrez-Lopez, G. Fractal geometry and natural sciences applications. In The Encyclopedia of Agriculture Food and Biological Engineering; Heldman, D., Ed.; Taylor & Francis: Boca Raton, FL, 2007.
44. Xiao, Z.; Yang, D.; Yuan, Y.; Yang, B.; Liu, X. Fractal pore network simulation on the drying of porous media. Drying Technology 2008, 26(6), 651-665.