Resumen

SALIMI HIZAJI, A.; MAGHSOUDLOU, Y.  y  JAFARI, S.M.. Effect of water temperature, variety and shelf life on rehydration kinetics of microwave dried potato cubes. Lat. Am. appl. res. [online]. 2011, vol.41, n.3, pp.249-254. ISSN 0327-0793.

In this work we compared the kinetic of the rehydration process of potatoes cubes and effects of water temperature, shelf life and variety on it. Rehydration ratio, water absorption capacity and moisture content were examined during soaking. Samples were dried in a microwave oven (300W), and subsequently rehydrated in a water bath at two temperatures (23±2ºC and 100±2Cº). Peleg's model was successfully applied to experimental data and the corresponding parameters were obtained and correlated with temperature. The parameters of the model considered were found to be greatly affected by the water temperature during rehydration. In particular the temperature increment increases the rate of rehydration and the equilibrium moisture content of the rehydrated products but shelf life decreased all the parameters

Palabras clave : Kinetic; Rehydration; Peleg Model; Potatoes; Water Temperature; Shelf Life.

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