Tomato (Lycopersicon esculentum Mill.) Rehydration Process Modelling

摘要

This study evaluated the effects of sun and oven drying on rehydration behaviour of tomato (Lycopersicon esculentum Mill.) slices. The kinetics of water absorption of dried slices was studied at 30, 50 and 80°C. The empirical Peleg model was considered for predicting water absorption. This model accurately described the rehydration process and the constants K1 and K2 were affected by soaking temperature.