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Communication Dans Un Congrès Année : 2023

Highly deformable food products: in-situ measurements during drying and physical modelling

Résumé

Convective drying at low temperature is a process commonly used in the industry, especially for products that are prone to thermal degradation such as food products. Some advantages of convective drying, compared to other types of drying, are the low-cost infrastructures, easy process control and flexibility. Nevertheless, even if convective drying is performed at low temperature level, the water removal produces sample shrinkage, generally triggered by cell collapse. For a better understanding of the physical behavior of bioproducts during convective drying, our team built an experimental device capable to accurately and continuously measure the mass and shape of samples during convective drying (Figure 1). This device was used to study the drying behavior of several highly deformable food products [1, 2]. Clear differences in physical behavior between vegetable products were observed, for example, an isotropic shrinkage behavior was observed for potato and an anisotropic behavior for apple. These results were explained by the anatomical structure of the products, observed by environmental scanning electron microscopy, ESEM (Figure 2). The experimental data was also used to analyze the volume-moisture content relation during drying and to propose an extended van Meel model [3]. This model is able to easily predict the drying behavior of a highly hydrated and deformable product.
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Dates et versions

hal-04490782 , version 1 (05-03-2024)

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  • HAL Id : hal-04490782 , version 1

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Giana Almeida, Joel Casalinho, Patrick Perre. Highly deformable food products: in-situ measurements during drying and physical modelling. Food Physics 2023, Jan 2023, Palaiseau, France. ⟨hal-04490782⟩
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