Shrinkage, Porosity and Bulk Density of Foodstuffs at Changing Moisture Contents

Authors

  • J. E. LOZANO,

    1. Authors Lozano, Rotstein and Urbicain are affiliated with Planta Piloto de lngenieria Quinica, (UNS—CONICETI, 8000 Bahia Blanca, Argentina.
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  • E. ROTSTEIN,

    1. Authors Lozano, Rotstein and Urbicain are affiliated with Planta Piloto de lngenieria Quinica, (UNS—CONICETI, 8000 Bahia Blanca, Argentina.
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  • M. J. URBICAIN

    1. Authors Lozano, Rotstein and Urbicain are affiliated with Planta Piloto de lngenieria Quinica, (UNS—CONICETI, 8000 Bahia Blanca, Argentina.
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ABSTRACT

Dependable data on bulk density, volumetric shrinkage due to water loss and porosity are needed to model processes such as drying, packaging and storing. Experimental data are presented for all three properties. It is possible to model the water-loss-based bulk shrinkage coefficient to obtain a predictive equation based on composition of the foodstuff. From this, a generalized correlation is obtained which predicts bulk shrinkage coefficient knowing only the initial moisture content of the food. Porosities for the foodstuffs considered can be predicted through suitable correlations, but there is no generalized equation spanning all foods.

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