Changes of structure during rehydration of dried apples
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Cited by (33)
Developments in osmotic dehydration of foods
2023, Drying Technology in Food Processing: Unit Operations and Processing Equipment in the Food IndustryAir-Drying and Non-Equilibrium States/Glass Transition
2017, Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific ImplicationsImbibing drops of ethanol/water mixtures in model nanoporous networks with tunable pore structure: Deviation from square root to linear time regime imbibition kinetics
2011, Colloids and Surfaces A: Physicochemical and Engineering AspectsCitation Excerpt :This deformation of the porous network leads to a modification of the pore size accompanied by a decrease of the porous volume, the surface area and the throat diameter. This series of sintered networks models to some extend the complex imbibition kinetics that characterizes swelling materials found in food [6–8] or textile technologies [9]. The size increase of the colloid, gel or fiber following the uptake of the imbibing fluid may result in variations of the porous network similar to what is produced by the sintering.
Assessment of two different rapid compression tests for the evaluation of texture differences in osmo-air-dried apple rings
2008, Journal of Food EngineeringCitation Excerpt :By modifying the extent of the partial dehydration and syrup composition not only can the end product be diversified but chemical, physical and functional properties can be improved. Both osmotic dehydration and air drying could produce great changes in the structure of vegetal tissue, as widely reviewed by Lewicki (Lewicki, 1998; Lewicki et al., 1997; Lewicki and Jakubczyk, 2004). In particular, texture of material moves from elastic–visco-plastic to rigid, becoming fragile and brittle.
Structure related changes during moistening of freeze dried apple tissue
2007, Journal of Food Engineering