Changes of structure during rehydration of dried apples

摘要

Rehydration of dried apples was carried out with continuous measurement of a cube height. It was observed that the height decreases during the early stages of rehydration and, after the minimum is reached, the cube begins to swell. It is suggested that an amorphous matrix is formed in the final stages of drying of apples. Rehydrating water plasticizes the glassy matrix and a structure collapse is observed.