Rehydration kinetics of dehydrated products

Krokida, MK; Marinos-Kouris, D

dc.contributor.author	Krokida, MK	en
dc.contributor.author	Marinos-Kouris, D	en
dc.date.accessioned	2014-03-01T01:19:29Z
dc.date.available	2014-03-01T01:19:29Z
dc.date.issued	2003	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/15524
dc.subject	Fruits	en
dc.subject	Rehydration temperature	en
dc.subject	Vegetables	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Dehydration	en
dc.subject.other	Fruits	en
dc.subject.other	Hydrophilicity	en
dc.subject.other	Hysteresis	en
dc.subject.other	Mathematical models	en
dc.subject.other	Moisture	en
dc.subject.other	Rate constants	en
dc.subject.other	Rehydration kinetics	en
dc.subject.other	Food processing	en
dc.subject.other	Dehydration	en
dc.subject.other	Fruits	en
dc.subject.other	Hysteresis	en
dc.title	Rehydration kinetics of dehydrated products	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0260-8774(02)00214-5	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0260-8774(02)00214-5	en
heal.language	English	en
heal.publicationDate	2003	en
heal.abstract	The rehydration kinetics of various dehydrated fruits and vegetables (apple, potato, carrot, banana, pepper, garlic, mushroom, onion, leek, pea, corn, pumpkin, and tomato) were examined during rehydration at different temperatures. Dehydrated products were produced in an air dryer at 70 degreesC and 10% air humidity, and subsequently they were rehydrated in a bath of water tempered at 40, 60 and 80 degreesC. A first order kinetic model was used, in which the rate constant and the equilibrium moisture content are functions of the process variable (water temperature). The parameters of the model considered were found to be greatly affected by the water temperature during rehydration. In particular the temperature increment increases the rate of rehydration and the equilibrium moisture content of the rehydrated products. (C) 2002 Elsevier Science Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/S0260-8774(02)00214-5	en
dc.identifier.isi	ISI:000180445700001	en
dc.identifier.volume	57	en
dc.identifier.issue	1	en
dc.identifier.spage	1	en
dc.identifier.epage	7	en