Effect of Temperature on Rehydration of Freeze-Dried Dumpling and the Peleg Rehydration Model
In order to study the effect of temperature on rehydration of freeze-dried dumpling, the rehydration kinetic of freeze-dried dumpling was investigated at water temperature of 308K, 343K and 368K. Peleg model is used to describe the rehydration process. Result shows that: rehydration rate increased w...
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| Veröffentlicht in: | Advance Journal of Food Science and Technology 2017-02, Vol.13 (2), p.68-71 |
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| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | In order to study the effect of temperature on rehydration of freeze-dried dumpling, the rehydration kinetic of freeze-dried dumpling was investigated at water temperature of 308K, 343K and 368K. Peleg model is used to describe the rehydration process. Result shows that: rehydration rate increased with time during initial phase and decreased in the final phase until equilibrium, Peleg model shows good agreement with experimental data and the correlation coefficients are above 0.99. |
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| ISSN: | 2042-4876 2042-4868 2042-4876 |
| DOI: | 10.19026/ajfst.13.3767 |