Rehydration kinetics of dehydrated products

Krokida, Magdalini; Marinos-Kouris, D.

doi:10.1016/s0260-8774(02)00214-5

Cited by 294 publications

(241 citation statements)

References 14 publications

Supporting

Mentioning

211

Contrasting

Unclassified

Order By: Relevance

“…In contrast, hot-air dried samples were 52.61, 8.00, and 27.46. These results indicate that hot-air drying causes dark color due to pigment destruction, which is in good agreement with the results of other studies, where browning causes change in L* and a* values (Krokida and Marinos-Kouris, 2003). Similar results were also reported for dried strawberry, persimmon, ginger, and other vegetables treated with maltodextrin (Kim et al, 2009a;2009b;2009c).…”

Section: )supporting

confidence: 92%

Effects of Dehydrating Agents on the Physicochemical Properties of Dried Plum (Prunus salicina L.) Slices

Kim¹,

Kang²,

Chung³

et al. 2013

Journal of Applied Biological Chemistry

View full text Add to dashboard Cite

Plum (Prunus salicina L.) slices were dehydrated with red algae extract (RAE) at a concentration of 30% (w/w), and the dried samples were compared with maltodextrin (MD)-treated and hot-air dried samples in terms of physicochemical properties such as rehydration ratio, ascorbic acid, microstructure, and color. The rehydration ratios and colors of RAE-treated plum slices were better than those of MD-treated and hot-air dried samples. The ascorbic acid contents of RAE-treated samples were higher and their microstructures were finer than those of MD-treated or hotair dried samples. These results suggest that plum slices can be dehydrated with RAE without loss of quality.

show abstract

Section: )supporting

confidence: 92%

Effects of Dehydrating Agents on the Physicochemical Properties of Dried Plum (Prunus salicina L.) Slices

Kim¹,

Kang²,

Chung³

et al. 2013

Journal of Applied Biological Chemistry

View full text Add to dashboard Cite

show abstract

“…Some research shows that the rehydration temperature markedly aff ects the increase in volume; moisture content (during processing time) increases with an increase in temperature, as was observed in the present study for instant whole bean. This trend has been observed for temperatures in the range of 40-80 °C for many fruits and vegetables (52).…”

Section: Rehydration Of Instant Whole Beanssupporting

confidence: 56%

Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris)

Ulloa

Ibarra-Zavala

Ramírez-Salas

et al. 2015

Food Technol. Biotechnol.

View full text Add to dashboard Cite

SummaryInstant whole beans obtained by drying at 25 °C were evaluated for their chemical, phy sicochemical, nutritional, microbiological, sensory and rehydration characteristics. The proximal composition of instant whole beans was typical of this kind of food, whereas a w and L*, a* and b* values were 0.639, 98.55, -0.28 and -1.52, respectively. In instant whole beans, 75 % of the essential amino acids had a value greater or equal to the reference standard for adult humans; the protein quality in terms of chemical score was 95 %. Microbiological counts of aerobic mesophilic bacteria, moulds, yeasts and total coliforms of rehydrated instant whole beans were <10 CFU/g, whereas the scores for colour, fl avour, texture and overall acceptability were 7.22, 7.68, 7.24 and 7.34, respectively, on a 1-9 hedonic scale. The logarithmic and Pilosof models showed close fi ts (R 2 >0.99) to the experimental data for drying of cooked beans and rehydration of instant whole beans, respectively. In the light of the chemical, physicochemical, nutritional, microbiological, sensory and rehydration characteristics of instant whole beans found in this study, drying at 25 °C is recommended for the production of such food.

show abstract

“…Similar results were reported by Ahmadzadeh and Ghiafeh (2010) who stated that tomato slices dried at 65±2°C for 6 hours showed water absorption capacity of 3.96. According to Krokida & Marinos (2003) the rehydration ratio of naturally dried samples was the lowest than oven dried samples. There was a significant (p≤0.001) difference between the water activity of dried and control (fresh) tomato samples.…”

Section: Physical Properties Total Soluble Solids (Tss)mentioning

confidence: 96%

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

Yusufe

Mohammed

Satheesh

2017

Acta Universitatis Cibiniensis. Series E: Food Technology

View full text Add to dashboard Cite

The objective of the present study was to standardise the duration and temperatures of the conventional oven drying methods for best physical and sensory characteristics of dried tomato. The experiment consisted of two factor factorial design (3*2) with three levels of drying temperature (70 o C, 80 o C and 90 o C) and two levels of drying duration (7 and 8 hours) with three replications. An improved and high yielding variety (Cochoro) of tomato released in 2007 for processing and widely grown in Ziwai (Maki), Ethiopia was used. Prior to drying, individual tomato fruits were washed and sliced into uniform thickness (8mm); then, the slices were placed on to the drying trays in a single layer to facilitate uniform drying in hot air oven set at predetermined temperatures per the respective treatments. Data were collected on different physical and sensory attributes and analysed using SAS software (version 9.2). The results showed that titratable acidity, total soluble solids and water absorption capacity were significantly (p≤0.001) increased due to the interaction of degree of temperature and duration of oven drying. In contrast, pH and water activity decreased as the drying temperature and duration increased. Drying at 70 0 C for 7 hours produced dried tomatoes with the highest sensorial acceptability and physical attributes while higher temperatures (80, 90 0 C) and longer duration (9 hours) significantly detract the quality of dried tomato. Hence, it is possible to add value and preserve tomatoes through oven drying at the right temperature and optimum duration.

show abstract

Rehydration kinetics of dehydrated products

Cited by 294 publications

References 14 publications

Effects of Dehydrating Agents on the Physicochemical Properties of Dried Plum (Prunus salicina L.) Slices

Effects of Dehydrating Agents on the Physicochemical Properties of Dried Plum (Prunus salicina L.) Slices

Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris)

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

Contact Info

Product

Resources

About