Volume 17, Issue 1 (2015)
JAST 2015, 17(1): 133-144 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Ansari S, Maftoon-Azad N, Farahnaky A, Hosseini E, Asadi G. Modeling Rehydration Behavior of Dried Figs. JAST 2015; 17 (1) :133-144
URL: http://jast.modares.ac.ir/article-23-804-en.html
URL: http://jast.modares.ac.ir/article-23-804-en.html
1- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Islamic Republic of Iran.
2- Fars Research Center for Agriculture and Natural Resources, Zarghan, Islamic Republic of Iran.
3- Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.
2- Fars Research Center for Agriculture and Natural Resources, Zarghan, Islamic Republic of Iran.
3- Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.
Abstract: (6634 Views)
In this research, rehydration behavior of dried figs was studied at different temperatures (25, 60, 70, 80, and 90°C). The rehydration kinetic was examined using the four most frequently used empirical models, namely, Weibull, Peleg, first-order, and exponential association models. The Weibull model gave the highest coefficient of determination (R2) and the lowest values of root mean square error (RMSE), sum of squared error (SEE), and chi-square (χ2) was considered the best. In all models examined, the equilibrium moisture content showed statistically significant differences as compared to the rehydration temperature. The temperature dependence of kinetic constants was described in terms of Arrhenius relationship. The average activation energy for the four models was 24.362 kJ mol-1. During the rehydration process hardness of dried figs decreased, which was further confirmed by microscopic evaluation. Scanning electron microscopy (SEM) images of rehydrated figs indicated porous structure proposing the presence of free water.
Article Type: Research Paper |
Subject:
Food Science and Technology
Received: 2013/11/15 | Accepted: 2014/03/15 | Published: 2015/01/1
Received: 2013/11/15 | Accepted: 2014/03/15 | Published: 2015/01/1
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |