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Shrinkage, Porosity and Bulk Density of Foodstuffs at Changing Moisture Contents
Author(s) -
LOZANO J. E.,
ROTSTEIN E.,
URBICAIN M. J.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb03524.x
Subject(s) - shrinkage , porosity , moisture , water content , bulk density , materials science , composite material , soil science , environmental science , geotechnical engineering , geology , soil water
Dependable data on bulk density, volumetric shrinkage due to water loss and porosity are needed to model processes such as drying, packaging and storing. Experimental data are presented for all three properties. It is possible to model the water‐loss‐based bulk shrinkage coefficient to obtain a predictive equation based on composition of the foodstuff. From this, a generalized correlation is obtained which predicts bulk shrinkage coefficient knowing only the initial moisture content of the food. Porosities for the foodstuffs considered can be predicted through suitable correlations, but there is no generalized equation spanning all foods.