Predicting the Quality of Dehydrated Foods and Biopolymers — Research Needs and Opportunities
作者:
Srinivas Achanta,
MartinR. Okos,
期刊:
Drying Technology
(Taylor Available online 1996)
卷期:
Volume 14,
issue 6
页码: 1329-1368
ISSN:0737-3937
年代: 1996
DOI:10.1080/07373939608917149
出版商: Taylor & Francis Group
关键词: Drying;Glass Transition;Shrinkage;Skin formation
数据来源: Taylor
摘要:
Drying processes affect the quality of the final food biopolymer product. The texture, density, wetability, caking, rehydration capacity and mechanical properties of the dried food biopolymer depend on: the product properties, the drying process conditions and the product residence time distribution in the dryer. The interrelationship between dried product quality and drying process conditions is not sufficiently explored in literature because of limited understanding of the physico-chemical mechanisms affecting product quality, and of the effect of these mechanisms on transport properties. Recent ad- vances in material and polymer science research, however, provide the tools and methodologies needed to understand in depth the quality changes dur-ing drying. The current work reviews the approaches of conventional drying theories and presents recent advances in polymer science on modelling solvent absorption by glassy polymers based on the glass-transition theory. Oppor- tunities presented by the glass transition theory towards explaining quality changes during drying are identified and the framework of a recent rnathe- matical model that can be used to integrate the drying and polymer-science approaches is then presented.
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