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Related Concept Videos

Drying Shrinkage01:21

Drying Shrinkage

When hardened concrete is exposed to air with a relative humidity of less than 100 percent, it begins to lose the free water within its capillaries. As this water evaporates, the water initially adsorbed onto the calcium silicate hydrates migrates towards these now empty spaces and eventually evaporates as well. Over time, as more water leaves, the volume of the concrete decreases, a phenomenon known as drying shrinkage.
A portion of this drying shrinkage can be reversed; if the concrete is...
Carbonation Shrinkage01:24

Carbonation Shrinkage

Atmospheric CO2 penetrates the concrete's pores and, in the presence of moisture, forms carbonic acid, which then reacts with calcium hydroxide in the hydrated cement, forming calcium carbonate. This process reduces the concrete's volume and is termed carbonation shrinkage.
The concrete's permeability is slightly reduced as calcium carbonate produced during the reaction fills its pores. Furthermore, its strength is slightly enhanced as the water released during the reaction facilitates the...
Shrinkage in Concrete01:27

Shrinkage in Concrete

Shrinkage in concrete is primarily due to water loss from evaporation, hydration of cement, or carbonation, leading to a reduction in volume. The volumetric contraction results in volumetric strain in concrete. However, in practice, shrinkage is measured as linear strain, which is one-third of the volumetric strain.
When concrete is still in its plastic state, it can undergo a decrease in volume by about 1% of its absolute volume. This decrease is known as plastic shrinkage. It arises either...
Responses to Drought and Flooding02:41

Responses to Drought and Flooding

Water plays a significant role in the life cycle of plants. However, insufficient or excess of water can be detrimental and pose a serious threat to plants.
Responses to Heat and Cold Stress02:45

Responses to Heat and Cold Stress

Every organism has an optimum temperature range within which healthy growth and physiological functioning can occur. At the ends of this range, there will be a minimum and maximum temperature that interrupt biological processes.
Residual Stresses01:26

Residual Stresses

Residual stresses reside in a structure even after removing the original stress inducer. This phenomenon often arises from varied plastic deformations across different parts of a structure. Consider a rod stretched beyond its yield point. It will not regain its original length due to permanent deformation. Even after load removal, the rod does not entirely lose stress because of uneven plastic deformations, resulting in residual stresses. The computation of these stresses in structures is...

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Related Experiment Video

Updated: Jun 4, 2026

High Throughput Image-Based Phenotyping for Determining Morphological and Physiological Responses to Single and Combined Stresses in Potato
06:28

High Throughput Image-Based Phenotyping for Determining Morphological and Physiological Responses to Single and Combined Stresses in Potato

Published on: June 7, 2024

Potato shrinkage during hot air drying.

A Frías1, G Clemente, A Mulet

  • 1Facultad de Ingeniería Química, Instituto Superior Politécnico José A. Echeverría, La Habana, Cuba.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|February 23, 2011
PubMed
Summary

Food dehydration causes shrinkage, a key physical change. This study found potato cube shrinkage primarily depends on moisture content, not temperature or air velocity during drying.

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Last Updated: Jun 4, 2026

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Fabric Moisture Uniform Control to Study the Influence of Air Impingement Parameters on Fabric Drying Characteristics

Published on: August 19, 2019

Area of Science:

  • Food Science
  • Physical Chemistry
  • Engineering

Background:

  • Shrinkage is a critical physical transformation during food dehydration.
  • Understanding shrinkage is vital for optimizing drying processes and maintaining food quality.

Purpose of the Study:

  • To investigate the impact of temperature and air velocity on the bulk volumetric shrinkage of potato cubes during dehydration.
  • To establish the relationship between shrinkage and moisture content.

Main Methods:

  • Dehydration experiments were conducted at varying temperatures (35–70 °C) and air velocities (7–10 m/s).
  • Bulk volumetric shrinkage was quantified using image analysis.
  • Correlation analysis was performed to assess the relationship between shrinkage and moisture content.

Main Results:

  • Neither temperature nor air velocity significantly affected the bulk shrinkage of potato cubes.
  • Bulk shrinkage showed a strong linear correlation with moisture content (R² = 97.28).
  • The volume of water lost was comparable to the decrease in sample volume.

Conclusions:

  • Moisture content is the dominant factor influencing potato cube shrinkage during dehydration under the tested conditions.
  • Drying parameters like temperature and air velocity have minimal impact on bulk shrinkage in this specific food system.
  • The observed volume reduction is directly attributable to water removal.