The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Shrinkage, Porosity and Bulk Density of Foodstuffs at Changing Moisture Contents
Abstract
Dependable data on bulk density, volumetric shrinkage due to water loss and porosity are needed to model processes such as drying, packaging and storing. Experimental data are presented for all three properties. It is possible to model the water‐loss‐based bulk shrinkage coefficient to obtain a predictive equation based on composition of the foodstuff. From this, a generalized correlation is obtained which predicts bulk shrinkage coefficient knowing only the initial moisture content of the food. Porosities for the foodstuffs considered can be predicted through suitable correlations, but there is no generalized equation spanning all foods.
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Citations
Cites
An Algorithm for Least-Squares Estimation of Nonlinear Parameters
Marquardt, D. W. (1963) · Journal of the Society for Industrial and Applied Mathematics · doi:10.1137/0111030 · Cited by 30,728
Cited by
Hot Air and Freeze-Drying of High-Value Foods: A Review
Ratti, C. (2001) · Journal of Food Engineering · doi:10.1016/s0260-8774(00)00228-4 · Cited by 1,420
Metadata
- Authors
- LOZANO, J. E., ROTSTEIN, E., & URBICAIN, M. J.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1983-09
- Volume
- 48
- Issue
- 5
- Pages
- 1497-1502
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2120411305
- Cited by
- 333
- References
- 1
- FWCI
- 3.07
- Type
- journal article
- Language
- en
- Open access
- closed
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- The paper
- LOZANO, J. E., ROTSTEIN, E., & URBICAIN, M. J. (1983). Shrinkage, Porosity and Bulk Density of Foodstuffs at Changing Moisture Contents. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1983.tb03524.x
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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