Structural properties of dehydrated products during rehydration

Krokida, MK; Maroulis, ZB

dc.contributor.author	Krokida, MK	en
dc.contributor.author	Maroulis, ZB	en
dc.date.accessioned	2014-03-01T01:17:08Z
dc.date.available	2014-03-01T01:17:08Z
dc.date.issued	2001	en
dc.identifier.issn	0950-5423	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/14374
dc.subject	Apple	en
dc.subject	Banana	en
dc.subject	Carrot	en
dc.subject	Density	en
dc.subject	Porosity	en
dc.subject	Potato	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Daucus carota	en
dc.subject.other	Malus x domestica	en
dc.subject.other	Solanum tuberosum	en
dc.title	Structural properties of dehydrated products during rehydration	en
heal.type	journalArticle	en
heal.identifier.primary	10.1046/j.1365-2621.2001.00483.x	en
heal.identifier.secondary	http://dx.doi.org/10.1046/j.1365-2621.2001.00483.x	en
heal.language	English	en
heal.publicationDate	2001	en
heal.abstract	The following structural properties of dehydrated apple, banana, carrot and potato were examined during rehydration: true density, apparent density, porosity and specific volume. Samples were dehydrated using five different drying methods: conventional, vacuum, freeze, microwave and osmotic; after which they were rehydrated in an air dryer at 50 degreesC and 80% air humidity. Structural properties were examined during rehydration to various moisture contents, ranging from 0.01 to 3.5 kg kg(-1) (dry basis). The dehydrated products did not recover their structural properties after rehydration as a result of structural damage that occurred during drying and the hysteresis phenomenon which took place during rehydration. Porosity of the rehydrated products was higher during rehydration than during dehydration. A generalized structural model was used to describe the structural properties, and of the four parameters that were incorporated, only the shrinkage coefficient, which represents volume expansion, changed on rehydration.	en
heal.publisher	BLACKWELL SCIENCE LTD	en
heal.journalName	International Journal of Food Science and Technology	en
dc.identifier.doi	10.1046/j.1365-2621.2001.00483.x	en
dc.identifier.isi	ISI:000169472700009	en
dc.identifier.volume	36	en
dc.identifier.issue	5	en
dc.identifier.spage	529	en
dc.identifier.epage	538	en