MODELING ISOTHERMAL PROCESSES IN DRYING

Abstract

Plant cells are organised into tissues, resulting in three different environmental compartments at the micro level; intercellular, intracellular and cell wall [1-2]. These are filled with water and/or air in different ratios, resulting in the formation of plant food materials closely related to the structure of the porous medium [3]. Water stored in the intercellular medium is known as free water, whereas intracellular water and firmly bound water can be found in intracellular compartments and cell wall compartments, respectively [1]. Intercellular spaces composed of air and water vapour contribute to the initial porosity of plant-based food materials [4]. This complex cellular organisation of plant-based food materials has complicated the distribution and transport of water. Thus, effective processing/preservation methods for plant-based food products should be chosen carefully, not only considering their high water content, but also taking into account the complex nature of water distribution and porous nature manifested in their heterogeneous cellular level. Structures [1-4].