Document Detail

True Density and Apparent Density During the Drying Process for Vegetables and Fruits: A Review.
MedLine Citation:
PMID:  23170871     Owner:  NLM     Status:  Publisher    
  This review presents the concepts involved in determining the density of foodstuffs, and summarizes the volumetric determination techniques used to calculate true density and apparent density in foodstuffs exposed to the drying process. The behavior of density with respect to moisture content (X) and drying temperature (T) is presented and explained with a basis in changes in structure, conformation, chemical composition, and second-order phase changes that occur in the processes of mass and heat transport, as reported to date in the literature. A review of the empirical and theoretical equations that represent density is presented, and their application in foodstuffs is discussed. This review also addresses cases with nonideal density behavior, including variations in ρ(s) and ρ(w) as a function of the inside temperature of the material, depending on drying conditions (X, T). A compilation of studies regarding the density of dehydrated foodstuffs is also presented.
J Rodríguez-Ramírez; L Méndez-Lagunas; A López-Ortiz; S Sandoval Torres
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-11-21
Journal Detail:
Title:  Journal of food science     Volume:  -     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Nov 
Date Detail:
Created Date:  2012-11-22     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
© 2012 Institute of Food Technologists®
Authors are with Inst. Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, Hornos 1003, Sta. Cruz Xoxocotlán, Oaxaca, México, 71230. Direct inquiries to author Ramírez (E-mail:
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