Structural properties of freeze-dried rice

Oikonomopoulou, VP; Krokida, MK; Karathanos, VT

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	https://dspace.lib.ntua.gr/xmlui/handle/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