Effect of material moisture content and temperature on the true density of foods

Abstract

Published values of food properties, such as true density, bulk density, and porosity in various foods were collected from the literature and classified in a previous work. These values of the true density were processed in order to reveal the influence of material moisture content and temperature. A simple mathematical model, relating true density to material moisture content and temperature, was developed and fitted to all examined data for each material. The data were carefully screened using residual analysis techniques. The correlation results for true density of nine materials are presented in this article.