Abstract
This study was conducted to uncover the spatial distribution of cellular water in plant-based food materials and its transport process during drying. A new experimental and analytical method was developed to investigate the cellular water distribution using NMR-T2 relaxometry and X-ray micro CT. It was revealed that at low temperatures cellular water migrates through diffusion whereas at higher temperature cell water mostly migrates through progressive rupturing of the cell walls. This thesis also investigated the impact of process parameters and characteristics of food material on cellular water distribution, transport and associated morphological changes during drying.
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