Chapter 57. Evaluation of Deformation and Shrinking of Potato Slabs During Convective Drying

  1. Dr. David S. Reid President4,
  2. Dr. Tanaboon Sajjaanantakul5,
  3. Dr. Peter J. Lillford6,
  4. Dr. Sanguansri Charoenrein7
  1. R. Campos-Mendiola1,
  2. C. Gumeta-Chávez1,
  3. J. J. Chanona-Pérez2,
  4. L. Alamilla-Beltrán3,
  5. A. Jiménez-Aparicio2,
  6. G. F. Gutiérrez-López2

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch57

Book Title

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Additional Information

How to Cite

Campos-Mendiola, R., Gumeta-Chávez, C., Chanona-Pérez, J. J., Alamilla-Beltrán, L., Jiménez-Aparicio, A. and Gutiérrez-López, G. F. (2010) Evaluation of Deformation and Shrinking of Potato Slabs During Convective Drying, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch57

Editor Information

  1. 4

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 5

    Kasetsart University, Thailand

  3. 6

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 7

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Escuela Nacional de Ciencias Biológicas, Instituto Politénico Nacional, México City, México

  2. 2

    Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politénico Nacional, México City, México

  3. 3

    Departamento de Ingeniería, Bioquímica y Graduados en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politénico Nacional, México City, México

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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CHAPTER TOOLS

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Keywords:

  • potato Slabs deformation and shrinking evaluation during convective drying;
  • potato Slabs shrinking study - image and fractal analysis;
  • shrinkage stages - rigid structures bending and cell wall collapse;
  • deformation and shrinkage - rigid and nonrigid structures role;
  • vegetables drying - structural changes affecting heat-transport properties;
  • shrinkage evaluating parameters - density and porosity;
  • structural changes in foods - image analysis

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • Conclusions

  • Acknowledgments

  • References

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