Modeling of Shrinkage, Rehydration and Textural Changes for Food Structural Analysis: A Review.

Food processing is a unique method to create a structure that has been imparted by
nature. The food-processing industries are still facing some technological challenges
like structural changes, appearance and simultaneous heat and mass transfer phenomena.
Mathematical modeling and computer simulations of food systems can
provide the distinctive insight of the food structure apart from the some critical
examinations, which are not possible by experimental analysis. Moreover, the conventional
experimental design optimization procedure involves time-consuming
expensive trial-and-error methods. This review describes the application of modeling
techniques for predicting shrinkage during dehydration, textural changes and
rehydration of porous food materials, etc. In addition, the challenges involved in
modeling of food structure and product analysis, current limitations of commercial
softwares, recent developments in this area and future applications are highlighted.
PRACTICAL APPLICATIONS
The shrinkage of the food product is the change in volume of food material
because of water loss during dehydration. Dried materials are either sold to customers
as ready-to-use foods or for the production of powdery food materials.
Rehydration is aimed at the restoration of the properties from the dehydrated
food material. Texture contributes to the enjoyment and acceptance of food.
Above three properties play an important role in determining the food characteristics.
Physical, chemical and structural changes during the process determine the
characteristics of the material. This review helps to apply different modeling techniques
to understand the food microstructures.