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Related Concept Videos

Drying Shrinkage01:21

Drying Shrinkage

179
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...
179

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Three-dimensional morphological changes of potato slices during the drying process.

Li Sun1,2, Pengqi Zhang2, Xin Zheng2

  • 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, PR China.

Current Research in Food Science
|December 20, 2021
PubMed
Summary

Hot air drying causes potato slices to warp, collapse, and curl. The rate of change in mean height (RCMH) effectively models these 3D morphological changes, showing distinct critical and termination points.

Keywords:
Morphological changesPotato drying technologyRate of change in the mean heightSensor technologyThree-dimensional models

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Area of Science:

  • Food Science
  • Agricultural Engineering
  • Material Science

Background:

  • Hot air drying is a prevalent method for dehydrating potato slices.
  • Understanding the physical transformations during drying is crucial for quality control.

Purpose of the Study:

  • To investigate the three-dimensional (3D) morphological changes in potato slices during hot air drying.
  • To quantify and model the dimensional variations, specifically thickness and diameter.

Main Methods:

  • Monitoring 3D morphological changes using standard deviation in mean height (SDMH) and rate of change in mean height (RCMH).
  • Identifying critical and termination points in the RCMH during the drying process.
  • Developing a logarithmic function model to analyze RCMH at these points.

Main Results:

  • Potato slices exhibit distinct stages: warping, collapse, and curling.
  • RCMH was identified as a key parameter for describing 3D morphological changes.
  • A logarithmic model demonstrated a strong correlation (R-squared = 0.9) between experimental parameters and changes in slice dimensions.

Conclusions:

  • The proposed model accurately characterizes late-stage quality changes in potato slices during hot air drying.
  • The identified critical and termination points provide insights into the drying dynamics.
  • Morphological changes significantly impact the final quality of dried potato slices.