Facultad de Ingeniería Química, Instituto Superior Politécnico José A. Echeverría, La Habana, Cuba.
Food Sci Technol Int. 2010 Aug;16(4):337-41. doi: 10.1177/1082013210366967.
Shrinkage is one of the most important physical changes that occur during the dehydration of foods. In this work, the effect of the temperature (35, 40, 50, 60 and 70 °C) and air velocity (7, 8, 9 and 10 m/s) on bulk volumetric shrinkage was investigated. Volume changes were evaluated by image analysis. It was found that neither temperature nor air velocity had any significant effects on bulk shrinkage in this system. The bulk shrinkage of the potato cubes was well correlated with the moisture content of the sample during drying (R(2) = 97.28). Volume varied linearly with the moisture content changes under the studied conditions. The volume of lost water and the decrease in volume of the samples during dehydration were similar.
收缩是食品脱水过程中最重要的物理变化之一。在这项工作中，研究了温度（35、40、50、60 和 70°C）和空气速度（7、8、9 和 10 m/s）对整体体积收缩的影响。通过图像分析评估了体积变化。结果表明，在该系统中，温度和空气速度均对整体收缩没有任何显著影响。在干燥过程中，土豆块的整体收缩与样品的水分含量密切相关（R²=97.28）。在研究条件下，体积随水分含量的变化呈线性变化。在脱水过程中，损失的水量和样品体积的减少量相似。
