Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes
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DOI: 10.1111/jfpe.13192
Abstract: The aim of this work is to investigate the effect of a highly interconnected porous microstructure on the quality of rehydrated tomatoes by (a) designing a freeze‐dried cycle that ensure product integrity (i.e., no collapse,… read more here.
Keywords: freeze drying; freeze dried; drying rehydration; rehydration ... See more keywords
A Pulsed Electric Field Accelerates the Mass Transfer during the Convective Drying of Carrots: Drying and Rehydration Kinetics, Texture, and Carotenoid Content
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DOI: 10.3390/foods12030589
Abstract: The pulsed electric field (PEF) is a non-thermal food processing technology that induces electroporation of the cell membrane thus improving mass transfer through the cell membrane. In this study, the drying and rehydration kinetics, microstructure,… read more here.
Keywords: carotenoid content; rehydration kinetics; rehydration; drying rehydration ... See more keywords