Dehydration and rehydration characteristics of pretreated pumpkin slices

Adiletta, G. and Wijerathne, C. and Senadeera, W. and Russo, P. and Crescitelli, A. and Di Matteo, M. (2018) Dehydration and rehydration characteristics of pretreated pumpkin slices. Italian Journal of Food Science, 30 (4). pp. 684-706. ISSN 1120-1770

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The influence of an alternative chemical pretreatment on dehydration and rehydration of an Italian ecotype pumpkin was investigated. The pretreatments consisted of soaking the slices in a diluted solution of trehalose, sucrose and NaCL. Hot air drying was performed in a convective dryer at tempertures of 55, 60, 65 and 70 C.Smples treated prior to drying showed a shorter (about 1/4) drying time,less volume shrinkage and colour changes, but showed higher rehydration capacity copared to untreated ones, especially in the range 55-65 C.Moreover, the pretreatment was effective in retention of total phenolic content and antioxidant activity. The Midilli model was the most appropriate for describing drying behaviour, while the Weibull model for rehydration.

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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Faculty/School / Institute/Centre: Current - Faculty of Health, Engineering and Sciences - School of Mechanical and Electrical Engineering
Date Deposited: 14 Nov 2018 05:29
Last Modified: 09 Jan 2019 02:08
Uncontrolled Keywords: drying, kinetic model, pretreatment, pumpkin, rehydration
Fields of Research : 09 Engineering > 0908 Food Sciences > 090802 Food Engineering
Socio-Economic Objective: E Expanding Knowledge > 97 Expanding Knowledge > 970109 Expanding Knowledge in Engineering
Identification Number or DOI: doi:10.14674/IJFS-1176

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