| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10894741 | Trends in Food Science & Technology | 2015 | 8 Pages |
Abstract
By using X-ray microtomography (μ-CT) imaging, it has been possible to demonstrate that the initial empty spaces “initial porosity” of some fresh products is highly significant. The results of some mathematical simulations revealed that the two mechanisms are interrelated and therefore cannot be fully isolated and interpreted separately. This study opens a challenging scientific debate and an opportunity for finding a new approach for measuring/monitoring separately the two mechanisms during drying processes.
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Authors
Seddik Khalloufi, Abdolreza Kharaghani, Cristhian Almeida-Rivera, Jaap Nijsse, Gerard van Dalen, Evangelos Tsotsas,