Model for internal porosity development of different shaped foods
Paper
Paper/Presentation Title | Model for internal porosity development of different shaped foods |
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Presentation Type | Paper |
Authors | |
Author | Senadeera, Wijitha |
Editors | Thilakarathne, B. M. K. S., Rathnayake, H. M. A. P., Champa, W. A. H. and Wasala, W. M. C. B. |
Journal or Proceedings Title | Proceedings of the International Research Symposium on Postharvest Technology 2014: Safe Food for Healthy Life |
Number of Pages | 7 |
Year | 2014 |
Place of Publication | Anuradapura, Sri-Lanka |
Web Address (URL) of Paper | http://ipht.lk/Publications/IPRS%202014%20-Proceedings/Pro%20section%2001.pdf |
Conference/Event | International Research Symposium on Postharvest Technology 2014: Safe Food for Healthy Life |
Event Details | International Research Symposium on Postharvest Technology 2014: Safe Food for Healthy Life Parent International Research Symposium on Postharvest Technology Event Date 19 Jun 2014 Event Location Anuradapura, Sri-Lanka |
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. |
Keywords | porosity, shapes, solid density, particle density, model |
ANZSRC Field of Research 2020 | 400405. Food engineering |
Public Notes | Responsibilities for the contents of the articles included in this publication remain with the respective authors. |
Byline Affiliations | Queensland University of Technology |
Institution of Origin | University of Southern Queensland |
https://research.usq.edu.au/item/q3wzv/model-for-internal-porosity-development-of-different-shaped-foods
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