Effect of drying conditions on rehydration kinetics of microwave dried spinach.

摘要

Effects of drying conditions and rehydration temp. were investigated on the rehydration kinetics of microwave-dried spinach. Effects of sample amount and microwave power output were determined. Kinetic parameters were obtained using the Peleg and Weibull models. The Peleg model provided the best fit to the experimental data under all sets of conditions. Exponential equations described the relationships between: kinetic rate constant using Peleg's model and the ratio of microwave output power to sample amount; and equilibrium moisture content and ratio of microwave output power to sample amount. The Arrhenius equation was used to calculate the activation energy for rehydration, which was found to be 23.84 kJ/mol.