Journal
JOURNAL OF FOOD SCIENCE
Volume 77, Issue 12, Pages R145-R154Publisher
WILEY-BLACKWELL
DOI: 10.1111/j.1750-3841.2012.02990.x
Keywords
Drying method; drying temperature; food drying; solid density; volume; water density
Categories
Funding
- CONACyT [123158, 181980]
- [SIP-20110358]
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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 rho(s) and rho(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.
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