Liquid imbibition during rehydration of dry porous foods

Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf

“…A modified method of Saguy, Marabi, and Wallach (2005) was used in determining crumb porosity. In preparation for the analysis, bread samples were kept in ambient air (26-29°C, 72-75% RH) for 24 h to allow slow drying for proper setting of loaf in order to prevent possible deformation of loaf in subsequent handling, which can affect the true values of crumb porosity.…”

Weibull distribution for modeling air drying of coroba slices

“…Recently, many studies covering mathematical modeling and kinetics of the drying process have been undertaken by several researchers (Akpinar, Bicer, & Midilli, 2003;Ertekin & Yaldiz, 2004;Midilli & Kucuk, 2003;Togrul & Pehlivan, 2003). Although these models provide insights into mechanistic relevance of an observed phenomenon, they frequently sacrifice the precision of the representations due to overlooked existence of uncertainties (Saguy, Marabi, & Wallach, 2005). On the other hand, the development of empirical models requires considerably less effort.…”

Effects of relaxation of gluten network on rehydration kinetics of pasta

“…Therefore, the rehydration mechanism needs to be elucidated to design or optimize the conditions. Many studies have focused on elucidating the phenomena occurring during rehydration for a variety of dried foods, such as apples, 1) oranges, 2) date palm fruits, 3) shiitake mushrooms, 4) candied mangoes, 5) mangoes, 6) carrots, 7,8) and water chestnuts. 9) Pasta was originally considered to be a traditional food in Italy but nowadays eaten in many countries, including Japan.…”