Rehydration process of Boletus edulis mushroom: characteristics and modelling

Abstract

Rehydration of air-dried Boletus edulis mushrooms was investigated at six temperatures (25, 30, 40, 50, 60 and 70 • C). To describe the rehydration kinetics, two empirical equations, Peleg and Weibull, and a diffusion model for a slab were considered. The empirical models described the rehydration process properly, while the diffusion model also described experimental data adequately when considering the moisture-dependent effective diffusion coefficient. The equilibrium moisture content increased in line with temperature up to 60 • C, then decreased. The kinetics constants of the Peleg and Weibull models, k 1 and β respectively, were affected by temperature. This influence of temperature can be expressed in term of an Arrhenius relationship, with an average activation energy of 19.2 kJ mol −1 .

Equivalence of the Peleg, Pilosof and Singh–Kulshrestha models for water absorption in food

“…Various workers have studied the migration of water (liquid and gaseous) in (hydration, reconstitution) and out (drying) of food in view of the importance of sorption phenomena in food handling, processing and packaging (Abu-Ghannam & McKenna, 1997;Garcia-Pascual, Sanjuán, Bon, Carreres, & Mulet, 2005;Jovanovich, Puppo, Giner, & Añ ó n, 2003;Pan & Tangratanavalee, 2003;Roman-Gutierrez, Guilbert, & Cuq, 2002;Sablani, Kasapis, Al-Rahbi, & Al-Mugheiry, 2002). Even, there were attempts to understand gelatinisation from the water holding capacity of starch and accompanying additives (Lupano & Gonzáles, 1999;Nashed, Rutgers, & Sopade, 2003).…”

Modelling water absorption of pasta during soaking

“…The Weibull distribution function describes the rehydration process as a series of probabilistic events. Machado, Oliveira, andCunha (1999), Ruiz Diaz, Martinez-Monzo, andChiralt (2003), Garcia-Pascual, Sanjuan, Bon, Carreres, and Mulet (2005), and GarciaPascual et al (2006) used the Weibull distribution function to satisfactorily model the rehydration characteristics of breakfast cereal, orange slices, mushroom and morel, respectively.…”

A Finite Element Analysis of Coupling Between Water Absorption and Swelling of Foodstuffs During Soaking

“…Extensive research has been conducted to study soaking of foodstuffs (Sanjuan et al 1999;Krokida et al 2003;Marabi et al 2003;Bilbao-Sainz et al 2005;Meda and Ratti 2005;Saguy et al 2005;Weerts et al 2005;Lee et al 2006;Cunningham et al 2007Cunningham et al , 2008Markowski et al 2009;Bakalis et al 2009, etc). However, some of the models are empirical, i.e., the Peleg equation (Peleg 1988) or the Weibull distribution function (Weibull 1951) are used to describe the sorption curves (Sopade et al 1992;Abu-Ghannam and McKenna 1997;Machado et al 1999;Maskan 2001;Ruiz Diaz et al 2003;Garcia-Pascual et al 2005;Planinic et al 2005). And in some studies, empirical factors are brought into the mathematical models.…”