Effect of state transition, drying kinetics and moisture content on Young's modulus variation during thermal drying of hygroscopic food materials

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dc.contributor.author Sinha, Ankita
dc.contributor.author Bhargav, Atul
dc.date.accessioned 2020-03-07T14:28:15Z
dc.date.available 2020-03-07T14:28:15Z
dc.date.issued 2020-08
dc.identifier.citation Sinha, Ankita and Bhargav, Atul, "Effect of state transition, drying kinetics and moisture content on Young's modulus variation during thermal drying of hygroscopic food materials", Journal of Food Engineering, DOI: 10.1016/j.jfoodeng.2020.109957, vol. 279, Aug. 2020. en_US
dc.identifier.issn 0260-8774
dc.identifier.uri https://doi.org/10.1016/j.jfoodeng.2020.109957
dc.identifier.uri https://repository.iitgn.ac.in/handle/123456789/5207
dc.description.abstract Youngs modulus is one measure of texture, an important quality parameter in processed food materials. During thermal drying, the Youngs modulus undergoes significant variation due to moisture loss and rubbery-glassy state transitions, and physics-based models help in understanding trade-offs involved in dryer designs. However, studies that establish the relationship among drying kinetics, state transition and Youngs modulus changes are lacking in the literature. In this paper, the role of various stages of drying and rubbery�glassy states on Youngs modulus variation is presented. A modelling framework is developed to capture the effect of moisture loss on local and effective Youngs modulus. Experiments are conducted for measuring local and effective Youngs modulus variation with time and moisture content. The model is validated with experiments conducted in this work as well as with those reported earlier in the literature, and the agreement is within 10% on average. The importance of a two-stage model for predicting Youngs modulus variation during different drying stages and in case of state transition is discussed. The present work could serve as an initial step towards improved understanding and model development for Youngs modulus variations during thermal drying.
dc.description.statementofresponsibility by Ankita Sinha and Atul Bhargav
dc.language.iso en_US en_US
dc.publisher Elsevier en_US
dc.subject Food quality en_US
dc.subject Food texture en_US
dc.subject Texture modelling en_US
dc.subject Effective Youngs modulus en_US
dc.subject Local Youngs modulus en_US
dc.title Effect of state transition, drying kinetics and moisture content on Young's modulus variation during thermal drying of hygroscopic food materials en_US
dc.type Article en_US
dc.relation.journal Journal of Food Engineering


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