Abstract
It was aimed to assess the impact of rehydration process of freeze-dried dumpling wrapper on their property and rate of rehydration, it is necessary to study the temperature effect; therefore the rehydration kinetic of freeze-dried dumpling wrapper was investigated at temperature of 308, 343 and 373 K, respectively. Fick Diffusion theory, Peleg model and Weibull model were used to describe rehydration process. The results show that: the predictions with Peleg model and Weibull model are in good agreement with experimental data. The study on rehydration process will help understand rehydration characteristics and rehydration mechanism of dry foodstuff and provide theoretical guidance for the freeze-dried food.
Highlights
Dried foodstuffs often need to be rehydrated before they are consumed
In spite that the model is complicated, trivial computation and many of assumptions were at variance with real system, yet, this model is based on Fick’s First and Second Laws of Diffusion, which can accurately reflect the essence of mass transfer, so Fick Diffusion Model is widely applied in food and chemical engineering
Peleg model has been proved fit to model the rehydration of milk powder and whole graham flour (Hung et al, 1993)
Summary
Dried foodstuffs often need to be rehydrated before they are consumed. It is desirable for the dried foodstuffs to hydrate as fast as possible and show adequate structural and chemical characteristics. Peleg model has been proved fit to model the rehydration of milk powder and whole graham flour (Hung et al, 1993). As it is a popular empirical non exponential model and easy to calculate, Peleg model is often used to describe rehydration of various foodstuffs. Another widely applied model is Weibull model, by which enzymatic or microbiological process degradation can be depicted exactly. Due to its simplicity and flexibility in the estimation of two parameters, Weibull model is extensively applied in food industry
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