Kinetics of rehydration of dried potato

Authors

  • Anabel Frías-Chirino Facultad de Ingeniería Química. Instituto Superior Politécnico "José A. Echeverría"
  • Silvia Bayarri Departamento de Tecnología de Alimentos. Universidad Politécnica de Valencia
  • Nieves Sanjuán Departamento de Tecnología de Alimentos. Universidad Politécnica de Valencia
  • Gabriela Clemente Departamento de Tecnología de Alimentos. Universidad Politécnica de Valencia
  • Antonio Mulet Departamento de Tecnología de Alimentos. Universidad Politécnica de Valencia

Keywords:

Rehydration, kinetic, diffusion, potato.

Abstract

The kinetics of rehydration of dried potato at different rehydration temperatures (25, 35, 40, 45, 50, 55 y 60 ºC), using a diffusion model was studied. The rehydration rate increased with the water temperature. The model described the rehydration process properly (explained variance percentage > 97.0). The equilibrium moisture content of the product was similar for all studied conditions. The temperature influence on the effective diffusion coefficient (De) was interpreted by the Arrhenius model, with an activation energy of 21.2 kJ/mol.

 

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Published

2024-02-16

Issue

Vol. 19 No. 3 (2009)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Kinetics of rehydration of dried potato. (2024). Ciencia Y Tecnología De Alimentos, 19(3), 29-34. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/678

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