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SHRINKAGE, DENSITY AND POROSITY VARIATIONS DURING THE CONVECTIVE DRYING OF POTATO STARCH GEL

SHRINKAGE, DENSITY AND POROSITY VARIATIONS DURING THE CONVECTIVE DRYING OF POTATO STARCH GEL,A. H. Al-Muhtaseb,W. A. M McMinn,T. R. A. Magee

SHRINKAGE, DENSITY AND POROSITY VARIATIONS DURING THE CONVECTIVE DRYING OF POTATO STARCH GEL   (Citations: 3)
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Quality factors are those that determine the worth, or value, of a food product to the consumer. A thorough understanding of the factors affecting the quality of the product is thus of major relevance. With this in mind, the macro-structural properties (porosity, bulk and particle density) and physical changes (shrinkage) of cylindrical potato starch gel samples during convective drying were examined. Moisture removal was accompanied by the formation of a dense structure, with air temperature imparting a negligible influence. The system also exhibited a non-linear increase in particle density with decreasing moisture content. Drying, however, induced limited internal porosity development, i.e. ε < 10%. Volumetric shrinkage of the potato starch gel samples decreased almost linearly with moisture content.
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