Scanning electron microscopic study of microstructure of gala apples during hot air drying
Article
Article Title | Scanning electron microscopic study of microstructure of gala apples during hot air drying |
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ERA Journal ID | 3877 |
Article Category | Article |
Authors | Karunasena, H. C. P. (Author), Hesami, P. (Author), Senadeera, W. (Author), Gu, Y. T. (Author), Brown, R. J. (Author) and Oloyede, A. (Author) |
Journal Title | Drying Technology: an international journal |
Journal Citation | 32 (4), pp. 455-468 |
Number of Pages | 14 |
Year | 2014 |
Place of Publication | United States |
ISSN | 0737-3937 |
1532-2300 | |
Digital Object Identifier (DOI) | https://doi.org/10.1080/07373937.2013.837479 |
Web Address (URL) | http://www.tandfonline.com/doi/full/10.1080/07373937.2013.837479 |
Abstract | Microscopic changes that occur in plant food materials during drying significantly influence the macroscopic properties and quality factors of the dried food materials. It is critical to study the microstructure to understand the underlying cellular mechanisms to improve the performance of food drying techniques. However, there is limited research on such microstructural changes of plant food material during drying. In this work, Gala apple parenchyma tissue samples were studied using a scanning electron microscope for gradual microstructural changes as affected by temperature, time, and moisture content during hot air drying at two drying temperatures: 57 and 70C. For fresh samples, the average cellular parameter values were as follows: cell area, 20,000um2; ferret diameter, 160um; perimeter, 600um; roundness, 0.76;elongation, 1.45; and compactness, 0.84. During drying, a higher degree of cell shrinkage was observed with cell wall warping and an increase in intercellular space. However, no significant cell wall breakage was observed. The overall reductions in cell area, ferret diameter, and perimeter were about 60, 40, and 30%. The cell roundness and elongation showed overall increments of about 5% and the compactness remained unchanged. Throughout the drying cycle, cellular deformations were mainly influenced by the moisture content. During the initial and intermediate stages of drying, cellular deformations were also positively influenced by the drying temperature and the effect was reversed at the final stages of drying, which provides clues regarding case hardening of the material. |
Keywords | cell deformations; food drying; microstructure; plant cells; scanning electron microscope; shrinkage |
ANZSRC Field of Research 2020 | 400405. Food engineering |
Public Notes | Files associated with this item cannot be displayed due to copyright restrictions. |
Byline Affiliations | Queensland University of Technology |
Institution of Origin | University of Southern Queensland |
https://research.usq.edu.au/item/q3wyq/scanning-electron-microscopic-study-of-microstructure-of-gala-apples-during-hot-air-drying
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