MODELING OF SHRINKAGE, REHYDRATION AND TEXTURAL CHANGES FOR FOOD STRUCTURAL ANALYSIS: A REVIEW

摘要

Food processing is a unique method to create a structure that has been imparted byrnnature. The food-processing industries are still facing some technological challengesrnlike structural changes, appearance and simultaneous heat and mass transfer phenomena.rnMathematical modeling and computer simulations of food systems canrnprovide the distinctive insight of the food structure apart from the some criticalrnexaminations, which are not possible by experimental analysis. Moreover, the conventionalrnexperimental design optimization procedure involves time-consumingrnexpensive trial-and-error methods. This review describes the application of modelingrntechniques for predicting shrinkage during dehydration, textural changes andrnrehydration of porous food materials, etc. In addition, the challenges involved inrnmodeling of food structure and product analysis, current limitations of commercialrnsoftwares, recent developments in this area and future applications are highlighted.