Structural properties of freeze-dried rice

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dc.contributor.author Oikonomopoulou, VP en
dc.contributor.author Krokida, MK en
dc.contributor.author Karathanos, VT en
dc.date.accessioned 2014-03-01T01:37:08Z
dc.date.available 2014-03-01T01:37:08Z
dc.date.issued 2011 en
dc.identifier.issn 0260-8774 en
dc.identifier.uri http://hdl.handle.net/123456789/21461
dc.subject Bulk density en
dc.subject Freeze-drying en
dc.subject Glass transition temperature en
dc.subject Mercury porosimetry en
dc.subject Porosity en
dc.subject.classification Engineering, Chemical en
dc.subject.classification Food Science & Technology en
dc.subject.other Applied pressure en
dc.subject.other Bulk density en
dc.subject.other Freeze-drying en
dc.subject.other Geometric characteristics en
dc.subject.other Mercury porosimeters en
dc.subject.other Mercury porosimetry en
dc.subject.other Porosity and pore size en
dc.subject.other Process condition en
dc.subject.other Rice kernels en
dc.subject.other Time-periods en
dc.subject.other True density en
dc.subject.other Vacuum condition en
dc.subject.other Water activity en
dc.subject.other Differential scanning calorimetry en
dc.subject.other Glass en
dc.subject.other Grain (agricultural product) en
dc.subject.other Helium en
dc.subject.other Low temperature drying en
dc.subject.other Mathematical models en
dc.subject.other Mercury (metal) en
dc.subject.other Pore size en
dc.subject.other Structural properties en
dc.subject.other Temperature en
dc.subject.other Glass transition en
dc.title Structural properties of freeze-dried rice en
heal.type journalArticle en
heal.identifier.primary 10.1016/j.jfoodeng.2011.07.009 en
heal.identifier.secondary http://dx.doi.org/10.1016/j.jfoodeng.2011.07.009 en
heal.language English en
heal.publicationDate 2011 en
heal.abstract Structural properties, such as porosity, bulk density and true density, of freeze-dried rice, were investigated as affected by process conditions. Rice was boiled at different time periods and freeze-dried under various vacuum conditions. True density of dehydrated rice kernels was measured with a helium stereopycnometer, while bulk density was obtained by measuring their geometric characteristics. Porosity and pore size distribution were also measured with a mercury porosimeter. Simple mathematical models were developed in order to correlate these structural properties with process conditions. Bulk density of freeze-dried rice kernels increased with the applied pressure during freeze-drying, while porosity decreased. In addition, bulk density decreased and porosity increased with increasing boiling time. Moreover, the effect of porosity and water activity on glass transition temperature of dehydrated samples was studied using differential scanning calorimetry (DSC). Glass transition temperature decreased as moisture content and porosity increased, respectively. (C) 2011 Elsevier Ltd. All rights reserved. en
heal.publisher ELSEVIER SCI LTD en
heal.journalName Journal of Food Engineering en
dc.identifier.doi 10.1016/j.jfoodeng.2011.07.009 en
dc.identifier.isi ISI:000295563800007 en
dc.identifier.volume 107 en
dc.identifier.issue 3-4 en
dc.identifier.spage 326 en
dc.identifier.epage 333 en

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