A model-based study of rehydration kinetics in freeze-dried tomatoes

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A model-based study of rehydration kinetics in freeze-dried tomatoes. / Lopez-Quiroga, Estefania; Prosapio, Valentina; Fryer, Peter; Norton, Ian; Bakalis, Serafim.

In: Energy Procedia, Vol. 161, 18.03.2019, p. 75-82.

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@article{5b9a51e33b1a4ebaaea6161f0e71a0ec,
title = "A model-based study of rehydration kinetics in freeze-dried tomatoes",
abstract = "Characterising rehydration kinetics is key to understand the effect of microstructure on the quality of rehydrated products. Well-connected porous networks, like the ones created by freeze-drying processes, can enhance water absorption and transport, leading to higher final quality rehydrated products. Such products present the basis for a novel distribution scenario for (freeze-)dried products that are rehydrated closer to the consumption point. In this work, fresh tomatoes were first freeze-dried and subsequently rehydrated at different temperatures. Four rehydration models were fitted to the experimental data using regression analysis. The goodness-of-fit was evaluated according to (i) Root Mean Squared Error (ii) adjusted R-square (iii) Akaike Information Criterion (iv) Bayesian Information Criterion. The Exponential and Weibull models provided the most accurate descriptions of the rehydration kinetics. The effect of temperature on rehydration kinetics was also evaluated, with rehydration capacities and equilibrium moisture contents of the rehydrated tomatoes increasing with temperature. In addition, activation energy values for rehydration, which were in accordance with the existing literature values, were also obtained from the fitted rehydration rate parameters.",
keywords = "rehydration kinetics, model discrimination, Freeze-drying",
author = "Estefania Lopez-Quiroga and Valentina Prosapio and Peter Fryer and Ian Norton and Serafim Bakalis",
year = "2019",
month = mar,
day = "18",
doi = "10.1016/j.egypro.2019.02.060",
language = "English",
volume = "161",
pages = "75--82",
journal = "Energy Procedia",
issn = "1876-6102",
publisher = "Elsevier Korea",
note = "International Conference on Sustainable Energy and Resource Use in Food Chains, ICSEF ; Conference date: 17-10-2018 Through 19-10-2018",

}

RIS

TY - JOUR

T1 - A model-based study of rehydration kinetics in freeze-dried tomatoes

AU - Lopez-Quiroga, Estefania

AU - Prosapio, Valentina

AU - Fryer, Peter

AU - Norton, Ian

AU - Bakalis, Serafim

N1 - Conference code: 2nd

PY - 2019/3/18

Y1 - 2019/3/18

N2 - Characterising rehydration kinetics is key to understand the effect of microstructure on the quality of rehydrated products. Well-connected porous networks, like the ones created by freeze-drying processes, can enhance water absorption and transport, leading to higher final quality rehydrated products. Such products present the basis for a novel distribution scenario for (freeze-)dried products that are rehydrated closer to the consumption point. In this work, fresh tomatoes were first freeze-dried and subsequently rehydrated at different temperatures. Four rehydration models were fitted to the experimental data using regression analysis. The goodness-of-fit was evaluated according to (i) Root Mean Squared Error (ii) adjusted R-square (iii) Akaike Information Criterion (iv) Bayesian Information Criterion. The Exponential and Weibull models provided the most accurate descriptions of the rehydration kinetics. The effect of temperature on rehydration kinetics was also evaluated, with rehydration capacities and equilibrium moisture contents of the rehydrated tomatoes increasing with temperature. In addition, activation energy values for rehydration, which were in accordance with the existing literature values, were also obtained from the fitted rehydration rate parameters.

AB - Characterising rehydration kinetics is key to understand the effect of microstructure on the quality of rehydrated products. Well-connected porous networks, like the ones created by freeze-drying processes, can enhance water absorption and transport, leading to higher final quality rehydrated products. Such products present the basis for a novel distribution scenario for (freeze-)dried products that are rehydrated closer to the consumption point. In this work, fresh tomatoes were first freeze-dried and subsequently rehydrated at different temperatures. Four rehydration models were fitted to the experimental data using regression analysis. The goodness-of-fit was evaluated according to (i) Root Mean Squared Error (ii) adjusted R-square (iii) Akaike Information Criterion (iv) Bayesian Information Criterion. The Exponential and Weibull models provided the most accurate descriptions of the rehydration kinetics. The effect of temperature on rehydration kinetics was also evaluated, with rehydration capacities and equilibrium moisture contents of the rehydrated tomatoes increasing with temperature. In addition, activation energy values for rehydration, which were in accordance with the existing literature values, were also obtained from the fitted rehydration rate parameters.

KW - rehydration kinetics

KW - model discrimination

KW - Freeze-drying

UR - http://www.scopus.com/inward/record.url?scp=85064450972&partnerID=8YFLogxK

U2 - 10.1016/j.egypro.2019.02.060

DO - 10.1016/j.egypro.2019.02.060

M3 - Conference article

VL - 161

SP - 75

EP - 82

JO - Energy Procedia

JF - Energy Procedia

SN - 1876-6102

T2 - International Conference on Sustainable Energy and Resource Use in Food Chains

Y2 - 17 October 2018 through 19 October 2018

ER -