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Simulation of the Vacuum Infusion Process using Idealized Components: Effects of Pore Size and Suspension Concentration
Author(s) -
BARRETT ANN H.,
ROSS EDWARD W.,
TAUB IRWIN A.
Publication year - 1990
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.1365-2621.1990.tb01581.x
Subject(s) - particle size , penetration (warfare) , suspension (topology) , porosity , corn starch , materials science , chemical engineering , chromatography , grain size , chemistry , starch , composite material , mathematics , organic chemistry , operations research , homotopy , pure mathematics , engineering
Vacuum infusion of porous food matrices (i.e., extruded starch crackers) with calorically dense suspensions of food powders in fat was investigated in an ideal system. Experiments involved infusion of model matrices with lipid suspensions consisting of milled, size‐characterized sucrose in corn oil. The influences of pore size/particle size ratio and suspension concentration on the penetration of liquid and particles were determined. A mathematical model that allows prediction of future behavior was fitted to the test results. The model indicates that dry‐weight particle penetration is strongly correlated with pore size and independent of initial particle concentration. Infusion of liquid plus particles was increased by raising porosity and lowering particle concentration.