Water absorption, texture, and color kinetics of air-dried chestnuts during rehydration

Comparison of different drying methods on the chemical and sensory properties of chestnut (Castanea sativa M.) slices

“…1 3 [5][6][7][8][9][10][11][12][13][14][15], none has compared the effects of these drying technologies to chestnut slices and, in addition, their sensory acceptance along storage time. So, the present work had two main objectives: (1) to evaluate the effect of applying four different dehydration methods to produce dehydrated chestnut slices to be consumed as an healthy snack: hot-air convective drying (D), osmotic dehydration (OD), osmotic dehydration followed by hot-air convective drying (OD + D) and freeze-drying (FD); and (2) to verify the acceptability and durability of the developed products by sensory analysis.…”

Marolo (Annona crassiflora Mart.): a study of value chain and processing

“…Conversely, the losses using DHC index are higher for these products than for chestnuts in all times using convective air-drying (MOREIRA et al, 2008).…”

“…This rehydration behavior indicates that the structure of the tissues and the characteristics of dried matter (e.g. WAC flour>carpels) were more important than those related to the drying process, probably due to the shrinking and closing in the carpels that avoid the passage of water (MOREIRA et al, 2008). Figure 3b showed the DHC index for the carpels and flour of the convective hot-air dried samples as well as the curve for freeze-dried marolo carpels.…”

“…According to Moreira et al (2008), this asymptotic behavior is related to the decrease in driving force of water transfer as rehydration progresses and the system is close to equilibrium.…”

Effect of Osmotic Dehydration as Apre-treatment on some Characteristics of Ventilated Hot Air Drying (VHD) Kiwifruit Slices

“…Safety, nutritional and sensory aspects of foods is usually related to the rehydration process as well as to the severity of the drying practice (Marabi and Saguy, 2009). Thus, rehydration can be considered as a measure of the damage to the product caused by dehydration since RC is related to modifications in food structure during processing (GarciaPascual, et al, 2006;Moreira, et al, 2008). Rehydration of dried food tissues is composed of three simultaneous processes: 1) the imbibition of ISSN: 1110-0486 Website: http://www.aun.edu.eg/faculty_agriculture E-mail: ajas@aun.edu.eg water into dried material, 2) the swelling of the rehydrated products, and 3) the leaching of soluble solids to rehydration medium (Krokida and Marinos-Kouris, 2003).…”