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Cited by 30Food Drying and ModelingHeat and Mass Transfer in Porous MediaNMR spectroscopy and applications

The DOI matches its Crossref record; 56 of the 56 references it cites were found in a registry or an index.

Multiphysics pore-scale model for the rehydration of porous foods

Open access
van der Sman, R.G.M., Vergeldt, F.J., Van As, H., van Dalen, G., Voda, A., van Duynhoven, J.P.M.·2014·Innovative Food Science & Emerging Technologies
DOI 10.1016/j.ifset.2013.11.008
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Abstract

In this paper we present a pore-scale model describing the multiphysics occurring during the rehydration of freeze-dried vegetables. This pore-scale model is part of a multiscale simulation model, which should explain the effect of microstructure and pre-treatments on the rehydration rate. Simulation results are compared to experimental data, obtained by MRI and XRT. Time scale estimates based on the pore-scale model formulation agree with the experimental observations. Furthermore, the pore-scale simulation model provides a plausible explanation for the strongly increased rehydration rate, induced by the blanching pre-treatment.The increased insight in the physical processes governing the rehydration of porous or freeze-dried foods gives more rationale for optimizing all processing steps. Industry is seeking for means to give dried fruits and vegetables more convenience, but also higher quality concerning health and texture. This study shows that blanching pretreatment prior to freeze-drying strongly enhances the rehydration, while the loss of nutrients is hardly affected.

Overview

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Crossref · 10.1016/j.ifset.2013.11.008

Cites

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Citations

Cites

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  1. van der Sman, 2013, Coarse-grained model of rehydration of porous foods, Transport in Porous Media

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Metadata

Authors
van der Sman, R. G. M., Vergeldt, F. J., Van As, H., van Dalen, G., Voda, A., & van Duynhoven, J. P. M.
Affiliations
  • Wageningen University & Research (NL)
  • Unilever Research and Development Vlaardingen (NL)
ORCID
Venue
Innovative Food Science & Emerging Technologies
Publisher
Elsevier BV
Published
2014-08
Volume
24
Pages
69-79
ISSN
1466-8564 (ISSN-L)
DOI
10.1016/j.ifset.2013.11.008
OpenAlex
W2037731179
Cited by
30
References
56
Citations by year
2026: 2 · 2025: 4 · 2024: 1 · 2022: 1 · 2021: 2 · 2020: 2 · 2019: 3 · 2018: 4 · 2017: 3 · 2016: 1 · 2015: 6
FWCI
3.98
Type
journal article
Language
en
Open access
Licence
Locations
  • Innovative Food Science & Emerging Technologies (publishedVersion)
  • Socio-Environmental Systems Modeling (acceptedVersion)
  • Data Archiving and Networked Services (DANS) (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
  • Physical Sciences › Engineering › Computational Mechanics › Heat and Mass Transfer in Porous Media
  • Physical Sciences › Chemistry › Spectroscopy › NMR spectroscopy and applications
Keywords
rehydration, pore-scale modeling, multiphysics, multiscale modeling, blanching pretreatment, rehydration rate, food microstructure, nutrient loss, magnetic resonance imaging, X-ray tomography

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