DEDICATED DRYING MACHINES MANUFACTURER
Rehydration of Dehydrated Foods
Dehydrated products readily take up moisture when immersed in a liquid medium, leading to significant
changes in their thermophysical properties. The rehydration kinetics, the structural properties (apparent
density, true density, specific volume and internal porosity), the viscoelastic behavior (compression tests),
and the flavor losses were taken care during rehydration of various fruits and vegetables. The effect of
temperature on the above properties is also important for some fruits and vegetables dehydrated by
different drying methods (Convective i.e Hot Air Drying, Vacuum Drying, Freeze Drying, and Osmotic
Drying).
The structural properties of rehydrated foods appear to show a hysteresis compared to those measured
during dehydration processes. The shrinkage that takes place during dehydration prevents rehydration
and produces products with lower apparent density and higher porosity. Structural damages that occur
during drying seem to affect also the viscoelastic behavior of the rehydrated foods and the hysteresis
phenomenon is also observed at the textural properties, with a degree varying between the different
drying methods. The characteristics of dehydration and rehydration kinetics determined the product
quality.
Dedicated Drying Solutions
Corporate Office
KDM Analytical
B-2/41 First Floor, Rohini
Sector-16, Delhi-110089
India
Tel
+91-9643480893
+91-9540666954
E -mail [email protected]
Application Lab
D-198, Mundka Industrial Area
Delhi-110081
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