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Experimental study of rehydration kinetics of potato cylinders

Paper ID Volume ID Publish Year Pages File Format Full-Text
19464 43067 2008 10 PDF Available
Title
Experimental study of rehydration kinetics of potato cylinders
Abstract

The rehydration characteristics of potato cylinders were examined. Samples were pre-dried in a convective oven (60 °C) or in a microwave oven (250, 440 or 600 W), and subsequently rehydrated in a water bath at temperatures between 20 and 80 °C. Fick's Second Law of Diffusion was used to describe the rehydration kinetics. The process was characterized by two effective diffusion coefficients (D1, D2), or two stages. The effect of temperature on D was interpreted using the Arrhenius relationship. The rehydration kinetics were dependent on temperature, solid-to-liquid ratio, sample dimensions (diameter and diameter-to-length ratio), pre-blanching, drying method (convective or microwave) and pre-soaking (ionic surfactants and NaCl). Agitation and non-ionic surfactants did not effect the rehydration process.

Keywords
Diffusion coefficient; Gelatinisation; Mass transfer; Potato; Rehydration
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Experimental study of rehydration kinetics of potato cylinders
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 86, Issue 1, March 2008, Pages 15–24
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
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Full-text PDF Download
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