Rehydration Kinetics of Sun-Dried Eggplants (Solanum melongena L.) at Different Temperatures
Year: 2018
Type: article
Abstract: In this study, sun-dried eggplant samples were rehydrated at three different rehydration water temperatures (25, 35 and 45°C) and the effect of rehydration kinetics were determined. Four different models were used to model the rehydration behaviors of sun-dried eggplants, and non-linear regression analysis were performed to obtain the model that gives the best fit to experimental data. The coefficients of models were calculated. According to regression analysis, Peleg model gave a better fit for all rehydration conditions applied. Additionally, the effective diffusivities were between 3.21×10-8 and 4.06×10-8 m2 s-1. Rehydration water temperature influenced rehydration rates, and moisture uptake of samples was faster at high temperatures.
Source: Akademik Gıda
Authors: Engin DEMİRAY, Yahya TÜLEK
Institution: Pamukkale University
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W2898470618