Rehydration characteristics of dehydrated West African pepper (<i>Piper guineense</i>) leaves

Okpala, Laura C.; Ekechi, Constance A.

doi:10.1002/fsn3.149

Cited by 18 publications

(15 citation statements)

References 11 publications

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“…The first method given in Equation 4 as RR1 is commonly used as a simple indicator of the progress of the rehydration process, as the weight (g) of the rehydrated material divided by the original weight (g) of the dried material (Fathima et al, 2001;Gornicki, Kaleta, Winiczenko, Chojnacka, & Janaszek, 2013;Jokic et al, 2009;Maskan, 2001;Okpala & Ekechi, 2014). The rate of change in moisture content was calculated as the change in moisture content as a function of average time (s) and expressed in g H 2 O/g DM/s.…”

Section: Rehydration Data Analysismentioning

confidence: 99%

“…To facilitate comparison of the results of this study with those of previously reported studies, a rehydration ratio (RR) was calculated using two methods seen in rehydration studies. The first method given in Equation 4 as RR1 is commonly used as a simple indicator of the progress of the rehydration process, as the weight (g) of the rehydrated material divided by the original weight (g) of the dried material (Fathima et al, 2001;Gornicki, Kaleta, Winiczenko, Chojnacka, & Janaszek, 2013;Jokic et al, 2009;Maskan, 2001;Okpala & Ekechi, 2014). The second method given in Equation 5 is based upon the ratio between the absorbed water (g) divided by the weight (g) of dry matter in the dried material (Balasubramanian et al, 2011;Doymaz, 2014):…”

Section: Rehydration Data Analysismentioning

confidence: 99%

“…Rajeswari et al (2013) who used this calculation reported that the rehydration ratio for microwave-dried (900 W, 180 s) Amaranthus tricolor leaves after 3 h 25 min averaged 4.73. Okpala and Ekechi (2014) reported rehydration ratios for sun-and shade-dried West African pepper leaves of 4.26 and 3.83, with blanched leaves having lower rehydration ratios.…”

Section: Rehydration Ratiomentioning

confidence: 99%

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The rehydration behavior of microwave‐dried amaranth (Amaranthus dubius) leaves

Mujaffar

Loy

2016

Food Science & Nutrition

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The effect of temperature (35, 50, and 60°C) on the rehydration behavior of microwave‐dried amaranth (Amaranthus dubius) leaves was investigated. Leaves were dried at 700 W power level before rehydrating in water. The higher the rehydration temperature, the higher the equilibrium moisture content of the leaves, although the effect was not statistically significant. The increase in rehydration ratio was significant only as temperature increased from 50 to 60°C. The process was adequately described by the Peleg sorption model, with the Peleg rate constant (K 1) and the Peleg capacity constant (K 2), both decreasing as rehydration temperature increased. While the color difference (ΔE) between fresh leaves and leaves rehydrated at 35°C was significantly higher than for the leaves rehydrated at 50 and 60°C, this difference was not visible. Cooking of leaves occurred beyond 120 min at the higher rehydration temperatures . Based on the results, rehydration of microwave‐dried leaves was successfully carried out at 35°C, however, rehydrated leaves were darker than the fresh leaves. Increasing the temperature to 50°C improved the rehydration capacity and the color of the leaves, however, cooking of leaves occurred by the second hour of the process.

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Section: Rehydration Data Analysismentioning

confidence: 99%

Section: Rehydration Data Analysismentioning

confidence: 99%

Section: Rehydration Ratiomentioning

confidence: 99%

See 1 more Smart Citation

The rehydration behavior of microwave‐dried amaranth (Amaranthus dubius) leaves

Mujaffar

Loy

2016

Food Science & Nutrition

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“…The rehydration capacity is affected by the various factors such as the drying conditions, product type, temperature degree, ratio of the rehydration water to that in the dried product. Therefore, when stating the quantitative value regarding the rehydration capability of a product, it is necessary to identify in detail the methods and conditions under which the value was determined (Okpala & Ekechi, 2014).…”

Section: Introductionmentioning

confidence: 99%

<b>Investigation of the effect of temperature and pretreatment on the rehydration capacities of dried nectarine slices

Soysal

İsmail

2017

Acta Sci. Technol.

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ABSTRACT. In this study, the effect of temperature and pretreatment on the rehydration capacity of nectarine slices dried either with pretreatment and under ambient conditions ('natural') at 50°C in a cabinet dryer was investigated. Rehydration proceeded with distilled water at three different rehydration temperatures (25, 50, and 75°C). Initial rehydration rates increased with rehydration temperature for all samples and were highest for the potassium carbonate (potas)-pretreated samples. At all rehydration temperatures, the equilibrium moisture content was highest for those pretreated with potas solution. The values of D eff varied from 2.79 to 4.32x10 -10 , 1.72 to 2.34x10 -10 , and 1.86 to 2.58x10 -10 m 2 s -1 for potassium carbonate, citric acid, and natural samples, respectively. The activation energy values were 5.65, 6.06, and 8.29 kJmol -1 for citric acid, natural, and potassium carbonate nectarine slices, respectively. The rehydration data were fitted to Peleg and first-order kinetic models: the first order kinetic model was found to be the most appropriate model for rehydration of nectarine slices.Keywords: rehydration curves, pretreatment, effective diffusivity, mathematical models.Investigação do efeito da temperatura e do pré-tratamento na capacidade de reidratação das fatias secas da nectarina Resumo. Neste estudo, investigou-se o efeito da temperatura e do pré-tratamento na capacidade de reidratação das fatias secas da nectarina. Com o pré-tratamento e sob condições ambientais (natural) a 50ºC em uma cabine secadora. A reidratação procedeu com água destilada em três temperaturas de reidratação diferentes (25, 50 e 75ºC). Os índices iniciais da reidratação aumentou com a temperatura para todas as amostras, e foram maiores quando pré-tratadas com carbonato de potássio (potas). Em todas as temperaturas de reidratação, o teor de humidade foi maior para aquelas pré-tratadas com a solução de carbonato de potássio. Os valores de D eff variaram de 2,79 para 4,32x10 -10 ; 1,.72 para 2,34x10 -10 ; e 1,86 para 2,58x10 -10 m 2 /s para carbonato de potassio, ácido cítrico e amostras naturais, respectivamente. Os valores de energia de ativação foram 5,65; 6,06 e 8,29 kJmol -1 para as fatias de nectarina, de ácido cítrico, natural, e carbonato de potássio, respectivamente. Os dados da reidratação foram adaptados para o modelo cinético de primeira ordem e para o modelo de Peleg. O modelo cinético de primeira ordem foi reconhecido por ser o modelo mais apropriado para a reidratação das fatias da nectarina.Palavras-chave: Curvas de reidratação, pré-tratamento, difusividade efetiva, modelos matemáticos.

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“…Rehidrasyon düzeyi, kullanılış amacına göre değişmektedir. Orta nemli gıda elde etme de bu amaçlardan birisidir [12]. Kurutulmuş havuç dilimlerinin kurutma kinetiği üzerine literatürde birçok araştırma mevcut olup rehidrasyon kinetiği ile ilgili ise herhangi bir çalışma mevcut değildir.…”

Section: Gi̇ri̇ş (Introduction)unclassified

Güneş Altinda Kurutulmuş Havuç Di̇li̇mleri̇ni̇n Rehi̇drasyon Ki̇neti̇ği̇ni̇n İncelenmesi̇

İsmail¹

2017

Gazi Üniversitesi Mühendislik-Mimarlık Fakültesi Dergisi

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Ö N E Ç I K A N L A R Investigation of rehydration kinetics of open-sun dried carrot slices H I G H L I G H T S The carrot slices pre-treated and naturally dried under the sun  It has been determined that pre-treatments was not effective in rehydration of carrot slices  It has been determined that temperature increase was effective in rehydration  By the obtained data, parameters related to rehydration kinetics and diffusion mechanism were calculated In this study, rehydration kinetics at 25 ve 50°C of under open-sun dried carrot (Daucus carota L.) slices which are untreated and treated were investigated. By the obtained data, parameters related to rehydration kinetics and diffusion mechanism was calculated. The rehydration experiments, maximum equilibrium rehydration values were achieved with the naturally dried carrot slices. For the naturally dried carrot slices, experimental equilibrium rehydration (Req), theoretical equilibrium rehydration (Rmax) and diffusion coefficient (D) at 50°C were calculated as 5.73 (gwater/gdry matter), 5.96 (gwater/gdry matter) and 2.15x10 -10 m 2 /s, respectively. Rehydration exponent value (n), which is also important to identify the dried carrot slices diffusion type, was determined at between 0.331 -0.367 Because of the exponent value less than 0.50, diffusion process was defined as natural Fickian diffusion.

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Rehydration characteristics of dehydrated West African pepper (Piper guineense) leaves

Cited by 18 publications

References 11 publications

The rehydration behavior of microwave‐dried amaranth (Amaranthus dubius) leaves

The rehydration behavior of microwave‐dried amaranth (Amaranthus dubius) leaves

<b>Investigation of the effect of temperature and pretreatment on the rehydration capacities of dried nectarine slices

Güneş Altinda Kurutulmuş Havuç Di̇li̇mleri̇ni̇n Rehi̇drasyon Ki̇neti̇ği̇ni̇n İncelenmesi̇

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