Determination of porosity change from shrinkage curves during drying of food material

Based on a very simple model of mass conservation, three experimental properties (solid density, liquid density and initial bulk density) and the simultaneous acquisition of the reduced moisture content and the volume shrinkage during drying, a simple method is proposed to calculate the bulk porosity of a material during drying. This model allows a graphical interpretation to visualize the porosity change by comparing the experimental shrinkage curve with an ideal shrinkage curve. In the present work, several examples were taken from the literature to illustrate the application of this method to foodstuffs (apple, banana, carrot, garlic, pear, potato and sweet potato) with two different processes (convective drying, freeze-drying) and different drying conditions. Porosity calculations including error estimations showed a good agreement with experimental values reported in the literature.     

EFFECT OF DRYING METHOD ON SHRINKAGE AND POROSITY

The effect of drying method on bulk density, particle density, specific volume and porosity of banana, apple, carrot and potato at various moisture contents was investigated, using a large set of experimental measurements. Samples were dehydrated with five different drying methods: conventional, vacuum, microwave, freeze and osmotic drying. A simple mathematical model was used In order to correlate the above properties with the material moisture content. Four parameters with physical meaning were incorporated in the model: the enclosed water density p_w, the dry solid density p_s, the dry solid bulk density p_bo and the volume shrinkage coefficient β'. The effect of drying method on the examined properties was taken into account through its effect on the corresponding parameters. Only, dry solid bulk density was dependent on both material and drying method. Freeze dried materials developed the highest porosity, whereas the lowest one was obtained using conventional air drying.     

Rehydration of Dehydrated Foods

Dehydrated products readily take up moisture when immersed in a liquid medium, leading to significant changes in their thermophysical properties. The rehydration kinetics, the structural properties (apparent density, true density, specific volume and internal porosity), the viscoelastic behavior (compression tests), and the flavor losses were investigated during rehydration of various fruits and vegetables. The effect of temperature on the above properties was also investigated for some fruits and vegetables dehydrated by different drying methods (convective, vacuum, freeze, and osmotic drying). The results showed that the water temperature influences the rehydration kinetics and the equilibrium moisture content of the rehydrated. The structural properties of rehydrated foods appear to show a hysteresis compared to those measured during dehydration processes. The shrinkage that takes place during dehydration prevents rehydration and produces products with lower apparent density and higher porosity. Structural damages that occur during drying seem to affect also the viscoelastic behavior of the rehydrated foods and the hysteresis phenomenon is also observed at the textural properties, with a degree varying between the different drying methods. More specifically, freeze-dried materials present the highest hysteresis after rehydration, losing their elasticity and becoming more viscous. Osmotic pretreatment seems to help freeze-dried materials to keep their elastic nature probably due to solids gain. Air- and vacuum-dried materials showed the smallest hysteresis tense, keeping their viscoelastic characteristics during rehydration close to those of dried materials. Flavor losses seem to have lower rates during rehydration comparing to those observed during drying. The maximum retention of flavor has been observed in the rehydrated products after freeze-drying, and flavor levels are close to those observed for fresh boiled foods.     

Development of a porosity prediction model based on shrinkage velocity and glass transition temperature

Abstract

Pore formation and evolution is a common physical phenomenon observed in food materials during different dehydration processes. This change affects heat and mass transfer process and many quality attributes of dried product. Many mathematical models ranging from emperical to classical models proposed in the literature for predicting porosity during drying of food materials. Classical model is in its infancy as the required materials properties during drying are not avaiable for the material charecterisation. Empirical and semi-empirical models are reasonably well developed in establishing relationships between pore evolution and moisture content and determining experimental based coefficients. However, there are no simplistic models that considered process conditions and material properties together to predict the porosity. The purpose of this work is to develop a simplistic theoretical model for pore formation taking both process parameters and changing material properties during drying into consideration. A new “shrinkage velocity” approach has been introduced and the model has been developed based on this shrinkage velocity taking into account the main factors that influence the porosity including the glass transition temperature. Experimental results show good agreement with simulated results and thus validated the model. This study is expected to enhance the current understanding of pore formation of deformable materials during drying.     

Shrinkage of digested sludge from gelatin production

This study evaluated the influence of temperature on the apparent density, porosity and shrinkage of sludge during drying experiments conducted in a drying oven, under three different temperatures. Also, the apparent density behavior and porosity during the drying were evaluated. The influence of temperature was evident in all evaluated parameters. However, the behaviors are distinct for each temperature range due the case hardening phenomenon. The volumetric shrinkage of the dimensions was correlated linearly by Perez and Calvelo modified model. During drying, the apparent density and porosity exhibited variations in behavior, related to drying rates and critical moisture content.     

EFFECT OF DRYING METHOD ON SHRINKAGE AND POROSITY

ABSTRACT

The effect of drying method on bulk density, particle density, specific volume and porosity of banana, apple, carrot and potato at various moisture contents was investigated, using a large set of experimental measurements. Samples were dehydrated with five different drying methods: conventional, vacuum, microwave, freeze and osmotic drying. A simple mathematical model was used In order to correlate the above properties with the material moisture content. Four parameters with physical meaning were incorporated in the model: the enclosed water density p_w, the dry solid density p_s, the dry solid bulk density p_bo and the volume shrinkage coefficient β'. The effect of drying method on the examined properties was taken into account through its effect on the corresponding parameters. Only, dry solid bulk density was dependent on both material and drying method. Freeze dried materials developed the highest porosity, whereas the lowest one was obtained using conventional air drying.     

SHRINKAGE OF APPLE DISKS DURING DRYING BY WARM AIR CONVECTION AND FREEZE DRYING

Volumetric and thickness shrinkage evaluated by direct measurement and n-heptane displacement were determined during convective and freeze drying of Golden delicious apples. For convective drying, the influence of blanching and diameter/thickness ratio of the apple disks used were analysed at different levels of moisture content under constant conditions. It was found that shrinkage of dried samples, both by convection and by freeze-drying, is anisotropic to a level which depends on sample geometry (ratio diameter/thickness) used. Blanching did not affect shrinkage results.

Based on results obtained a new model to predict bulk density of materials during drying is proposed, showing a better fit to experimental data than previous models reported in the literature. This model was further used to predict changes in apple porosity during drying.     

SHRINKAGE OF APPLE DISKS DURING DRYING BY WARM AIR CONVECTION AND FREEZE DRYING

ABSTRACT

Volumetric and thickness shrinkage evaluated by direct measurement and n-heptane displacement were determined during convective and freeze drying of Golden delicious apples. For convective drying, the influence of blanching and diameter/thickness ratio of the apple disks used were analysed at different levels of moisture content under constant conditions. It was found that shrinkage of dried samples, both by convection and by freeze-drying, is anisotropic to a level which depends on sample geometry (ratio diameter/thickness) used. Blanching did not affect shrinkage results.

Based on results obtained a new model to predict bulk density of materials during drying is proposed, showing a better fit to experimental data than previous models reported in the literature. This model was further used to predict changes in apple porosity during drying.     

减缩剂对碱激发煤矸石-矿渣胶凝材料性能的影响

本文探讨了减缩剂(SRA)对碱激发煤矸石-矿渣(AACGS)胶凝材料力学性能和干燥收缩的影响,进一步分析掺入SRA后水化热、水化产物及微观结构的变化规律。结果表明:掺入3%(质量分数)SRA明显降低了AACGS胶凝材料的力学性能,但随着水化的进行,降低幅度逐渐减小;随着SRA掺量的增加,干燥收缩显著减小。微观分析表明,SRA的掺入没有导致新的水化产物生成,但延缓了水化反应,抑制了碱激发材料早期的聚合反应,增加了碱激发胶凝材料的孔隙率,这也是SRA使AACGS胶凝材料力学性能降低的原因。SRA并没有明显改变孔隙溶液中碱金属离子的浓度,水化进程的延缓和固相结构的形成是其降低AACGS砂浆干燥收缩的主要原因。     

Shrinkage of Recycled Paper Sheet During Drying

The properties of recycled paper are strongly affected by shrinking during drying, which depends on the drying conditions. An experimental study of the shrinkage phenomenon during drying of paper is presented. Drying experiments were conducted in a drying oven with controlled temperature. The temperature influence on shrinkage extent, porosity, and apparent density of the paper was evaluated. Structural changes on the paper surface after drying were analyzed by scanning electronic microscopy. Thickness contraction, surface, and volumetric shrinkage were correlated as a function of the moisture content. Lower apparent density values and more porous paper samples were obtained for higher temperatures.     

Orimulsion fly ash in clay bricks—part 2: technological behaviour of clay/ash mixtures

In order to appraise the technological feasibility of the Orimulsion ash recycling in clay bricks, a laboratory simulation of the brickmaking process was carried out with various clay/ash mixtures up to 6% waste. Two different clays were selected and mixes were characterized by XRF, XRPD, TGA–DTA, TDA and PSD analyses. Plasticity, extrusion and drying behaviour, and mechanical strength, were determined on unfired mixtures, while shrinkage, water absorption, bulk density, modulus of rupture, pore size distribution, microstructure and phase composition were measured on fired bricks. Orimulsion ash caused some detrimental changes of technological properties of both unfired and fired products, concerning particularly plasticity, drying rate and drying sensitivity, porosity and colour. These effects were slightly different on the two raw materials, the carbonate-rich clay being less sensitive to the presence of ash with respect to the carbonate-free clay. In all events, drawbacks appeared to be tolerable, in technological terms, for low waste additions, approximately 1–2% ash.     

Water desorption and shrinkage in mortars and cement pastes: Experimental study and poromechanical model

The aim of the present research was to study moisture changes and strains induced by smooth water desorption of several cement based materials. The main advantage of this small-steps drying is to dramatically limit the structural effect within tested samples, by lowering moisture gradients and therefore cracking due to differential shrinkage. Resulting data are of importance as they allow water retention curves, porosity distribution and desiccation shrinkage to be determined versus a large range of relative humidity. Experiments were conducted on ordinary mortars and cement pastes with water-to-cement ratio of 0.5 and 0.8. The role of the cementitious matrix and of aggregates over water-related behaviour of these materials can also be studied. Finally, a simple numerical model, based on experimental poromechanical results, was proposed to predict the shrinkage when the material is submitted to drying.     

On Porosity of Carbon Aerogels from Sol-Gel Polymerization of Phenolic Novolak and Furfural

Carbon aerogels were prepared by sol-gel polymerization of phenolic novolak and furfural followed by supercritical drying and pyrolysis. The porosity and morphologies of carbon aerogels were characterized by nitrogen adsorption, apparent density, He- pycnometer method, and transmission electronic microscopy (TEM). Effect of ratios of phenolic novolak to furfural (Ra) and total concentration of reactants (C) in sol-gel step on porosity and morphologies of carbon aerogels was investigated. The carbon aerogels synthesized are rich in meso- and macropores. The Ra determines the cross-linking density of polymers, thereby the compatibility of the polymers, and ultimately the shrinkage of gels in the drying and pyrolysis. The network sizes and the porosity of organic and carbon aerogels are mainly determined by Ra. The C has no effect on volume shrinkage of gels in drying and pyrolysis and has only dilute effect in determining bulk density of organic and carbon aerogels, and ultimately the porosity of carbon aerogels. Conversion of mesopores to micro- and macropores is observed, which is related to combination of C and Ra, and determines the partition of micro-, meso- and macropores.     

DENSITIES, SHRINKAGE AND POROSITY OF SOME VEGETABLES DURING AIR DRYING

Bulk density, particle density, shrinkage and porosity were experimentally determined at various moisture content during air drying for apple, carrot and potato cubes. A simple mathematical model was used to predict the above properties versus material moisture content. Four parameters were incorporated in the model: enclosed water density, dry solids' density, bulk density of dry solids, and volume-shrinkage coefficient. The model was fitted to experimental data satisfactorily, and the parameters were estimated. The influence of varying drying conditions was also investigated.     

A novel two-dimensional method to measure surface shrinkage in cementitious materials

A novel experimental technique, Cure Reference Method (CRM), was developed for the measurement of surface shrinkage in cementitious materials. The technique combines the replication of diffraction grating on a specimen during the curing process and the use of high-sensitivity moiré interferometry. Once demolded, the specimen was stored in an environmental chamber in order to establish specific curing conditions. Measurements were conducted on a daily basis for the duration of 7 days by recording a set of the consecutive phase shifted fringe patterns using the Portable Engineering Moiré interferometer II (PEMI II). An automated fringe analysis system was developed and used to obtain displacement and strain information in two dimenzsions. Surface shrinkage behavior in both cement paste and mortar specimens was investigated by the use of the technique under controlled temperature and humidity conditions. Furthermore, an experimental control was developed in an effort to remove the effects of drying shrinkage on cementitious specimens at early ages. This was done in an effort to explore the relative contribution of autogenous shrinkage to the overall shrinkage in cementitious materials.     

纳米氧化锆添加量对氧化锆制品性能的影响

在电熔单斜氧化锆原料中添加不同数量的CaO稳定剂,制备部分稳定氧化锆,研究CaO加入量和稳定相数量的关系.在制备的CaO部分稳定氧化锆中添加纳米氧化锆粉体,经过造粒、200 MPa压力成型、干燥、1650 ℃×2 h烧成制得试样.测试试样的物理性能、分析矿物相组成、观察显微结构,研究纳米氧化锆粉体添加量对试样性能的影响.研究结果表明:2Ca-PSZ、3Ca-PSZ、4Ca-PSZ试样中,4Ca-PSZ试样稳定化程度最高;3Ca-PSZ试样显气孔率小,体积密度较大,耐压强度高.在3Ca-PSZ试样中加入纳米氧化锆粉体,随着加入量的增加,试样的显气孔率下降、烧成收缩率增加、耐压强度提高.其中纳米氧化锆粉体添加比例为8wt%时,试样气孔率为9.4%,体积密度为5.08 g/cm3,抗压强度达到381 MPa.与3Ca-PSZ试样相比,气孔率下降40%,体积密度提高5%,耐压强度提高70%.     

DENSITIES,SHRINKAGE AND POROSITY OF SOME VEGETABLES DURING AIR DRYING

Abstract

Bulk density, particle density, shrinkage and porosity were experimentally determined at various moisture content during air drying for apple, carrot and potato cubes. A simple mathematical model was used to predict the above properties versus material moisture content. Four parameters were incorporated in the model: enclosed water density, dry solids' density, bulk density of dry solids, and volume-shrinkage coefficient. The model was fitted to experimental data satisfactorily, and the parameters were estimated. The influence of varying drying conditions was also investigated.     

Influence of vacuum impregnation pretreatment combined with IR drying on quince quality with shrinkage modeling by ANN

The effects of infrared power on drying behavior of quince slice were investigated. The samples were pretreated under vacuum impregnation (VI) and atmospheric pressure with sucrose sirup. The quality attributes measured included moisture content, bulk density rehydration, water loss, solid gain, texture, porosity, color, non-enzymatic browning, and effective moisture diffusivity. In addition, the modeling of shrinkage by ANN. VI increased the effective moisture diffusivity, bulk density, and softening of the dried fruit tissues while decreasing the time of drying (p?<?0.05). The highest porosity was observed for the control samples treated under VI and dried at 1200?W. The desired color was achieved in the osmotic samples treated under atmospheric conditions and dried at 800?W. The rate of rehydration was reduced in the osmotic samples under vacuum. MLP neural network was used to model the shrinkage of the best topology 3-3-1 by LM learning algorithm and threshold function of Tangent sigmoid function, with a correlation coefficient of 0.9963 and the error MSE of 0.000340.     

Determination of porosity from shrinkage curves during sintering of granular materials

This paper investigates the implementation of an analytical model to determine the porosity of a granular material during reactive and nonreactive sintering. A graphical interpretation of this model is proposed to calculate the porosity by comparing the experimental shrinkage curve with the ideal one. For the nonreactive sintering, some examples have been taken from the literature to illustrate the application of this method for two granular materials (alumina and zircon). In the case of reactive sintering, we have used our experiments to study the sintering behavior of magnesium hydroxide. The shrinkage curve was determined by dilatometer and the porosity was measured by helium pycnometer. The comparison revealed that the porosity calculated from the model is fully consistent with the porosity measurements in the both cases.     

A Model of Drying Kinetics of Acacia mangium Wood at Different Temperatures

The objective of this study was to determine the isothermal drying kinetics of Acacia mangium wood blocks by employing a relative humidity-controlled drying chamber. A model was developed based on solution of Fick's second law and evaluated through the coefficient of determination (R ² ), sum of square error (SSE), root mean square error (RMSE), and reduced chi-square (χ ² ). This model was compared to semi-theoretical models which are commonly used to describe the drying behavior of biomass in previous studies. The porosity and shrinkage characteristics of dried specimens were also evaluated. Based on the findings in this work, it was determined that the proposed model resulted in an excellent fit with experimental data for all four drying temperature levels of 30, 35, 40, and 45 ^° C to describe the isothermal drying kinetics of Acacia mangium . It appears that volumetric shrinkage of the samples decreased quadratically with decreasing moisture ratio. The activation energy of the drying process was determined to be 41.07 kJ/mol.