FLSFVIFR ./orrmr/ of /+od E,Igimn,lg 30 ( IOYh) 135 - 145 Copyright C IYYh Else&r Science I,inlitcd Printed in Great Britain. All rights rehencd mo-X774iYh $ls.ol,+ ().(I0 Density, Shrinkage and Porosity of Calamari Mantle Meat during Air Drying in a Cabinet Dryer as a Function of Water Content M. Shafiur Rahman,” Conrad 0. Perera,” X. Dong Chen,” R. H. Driscoll“ & P. La1 Potluri” “Horticulture and Food Research Institute, Private Bag 92 169, Auckland. New Zealand “Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92 OlY, Auckland, New Zealand ’ Department of Food Science and Technology, University of New South Wales. P.O. Box I, Kensington, NSW 2033, Australia “Kentucky Fried Chicken (KFC), 1900 Colonel Sanders Lane, P.O. Box 34550. Louicville. KY 40232-4550. USA (Received I7 March 1 YYS:accepted 2 I February I YY6) zyxwvutsrqponmlkjihgf ABSTRACT The particle density of calamari mantle meat powder decreased with increasing water content and apparent density gave a peak at low water content, then decreased w ith increusing water content. The shrinkage and porosity w ere derived from the experimental density data and were correlated empirically. ThcJ empirical models were used to predict the density data. An attempt was made to upp!y the theoretic& model proposed by Rahman (1991, Ph.D. Thesis, University of New South W ales, Australiu) based on conservation of mass tend volume, and modified to include excess volume and air pore formation. ‘The uncertainty in the true density measurement, which is a common dijficulty in this area, has made it impossible to predict accurately the excess volume, thus limiting Rahman’s model. Copyright 0 1996 Elsevier Science Limited NOTATION B m s 1/ x Buoyant force (N) Total number of components present in mixture Shrinkage (VA/I/;,,,) Volume (m’) Weight of sample in air (N) 135