Material Brief: Dried Fruits and Vegetables - Pore size - PoreMaster
Dried produce (one fruit and two vegetable samples) were analyzed using the PoreMaster 60 mercury intrusion analyzer to study the effect on their pore size and volume after processing using lyophilization method or hot air-drying method.
Important properties to characterize dried produce include the pore size and volume. These measures can give information about the different structure and texture the two different drying processes generate. The PoreMaster 60 was used to characterize dried fruit and vegetable specimens (apple, carrot, and eggplant) to evaluate two drying technologies: lyophilization and hot air drying.
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