Want to know about nature of shrinkage dependency on size and shape of plant based food material during drying. Let, there are three sample shapes of plant based food material like slice, rectangle and cylinder. What type of shape gain more shrinkage and why? Their volume remains constant.
The shrinkage in drying foods depend on several factors such as food structure, physical properties of materials, moisture content in raw material, drying temperatur, air speed during the drying process, tray load........etc
Yes as Mohamed Morsy mentioned the shrinkage in drying foods depends on the nature of the food and drying conditions.
Hi Morsy and Elkhedir,
In my experiment drying conditions are same and food materials are also same but the difference is only shape and size of the sample. Now, want to know the effect of shrinkage on size and shapes of the sample. Is there any variation of shrinkage?
Hello Md. Washim Akram. In your case, if you are using the same drying conditions and the same material (consider that in a biological material there are structural and compositional variations even within the same piece).
Then what will influence the shrinkage will be the form and speed with which the water will come out during the drying and the internal tensions that are generated within the material. At the end of the drying process I think that all the geometries will experience shrinkage, so maybe the difference could be observed during the drying process. Where I risk saying, that the slices will be the first to shrink.
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