How the porosity effected by drying time?
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The porosity of food materials is significantly influenced by drying time. Research indicates that bulk and open porosities decrease with air drying (AD) time, leading to structural changes in the dried products . Additionally, the degree of porosity notably impacts the quality attributes of dried food products, affecting nutritional, sensorial, mechanical, and chemical qualities . Moreover, the pore volume content and size distribution change during the drying process, with the proportion of large pores increasing significantly as drying time progresses . Models developed to predict porosity changes during drying consider both material properties and process conditions, highlighting the importance of understanding the interplay between these factors for optimal energy use and quality retention in dried foods . Overall, drying time plays a crucial role in altering the porosity of food materials, thereby influencing their final characteristics.
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89 Citations | Porosity decreased with air drying (AD) time, affecting bulk and open porosities but not closed porosity. Freeze drying (FD) resulted in higher porosities compared to AD. |
| Porosity increases with drying time, reaching 16.5% after 24 hours, due to the formation of large pores and cracks larger than 1000 nm during the drying process. | |
| Porosity is influenced by drying time, impacting heat and mass transfer during drying. The degree of porosity affects food quality attributes like nutrition, texture, and taste. | |
Open access•Journal Article 1 Citations | Porosity during drying is influenced by material properties and process conditions. The study integrates these factors to predict and validate porosity changes over drying time for food materials. |
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