Ansari, S., Maftoon-Azad, N., Farahnaky, A., Farahnaky, A., Hosseini, E., Asadi, GH. (2015). Modeling Rehydration Behavior of Dried Figs. , 17(1), 133-144.
S. Ansari; N. Maftoon-Azad; A. Farahnaky; A. Farahnaky; E. Hosseini; GH. Asadi. "Modeling Rehydration Behavior of Dried Figs". , 17, 1, 2015, 133-144.
Ansari, S., Maftoon-Azad, N., Farahnaky, A., Farahnaky, A., Hosseini, E., Asadi, GH. (2015). 'Modeling Rehydration Behavior of Dried Figs', , 17(1), pp. 133-144.
Ansari, S., Maftoon-Azad, N., Farahnaky, A., Farahnaky, A., Hosseini, E., Asadi, GH. Modeling Rehydration Behavior of Dried Figs. , 2015; 17(1): 133-144.

Modeling Rehydration Behavior of Dried Figs

Journal of Agricultural Science and Technology
Article 12, Volume 17, Issue 1, 2015, Pages 133-144    PDF (612.93 K)
Authors
S. Ansari* 1; N. Maftoon-Azad2; A. Farahnaky3; A. Farahnaky3; E. Hosseini1; GH. Asadi1
1Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Islamic Republic of Iran.
2Fars Research Center for Agriculture and Natural Resources, Zarghan, Islamic Republic of Iran.
3Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.
Abstract
In this research, rehydration behavior of dried figs was studied at different temperatures (25, 60, 70, 80, and 90°C). The rehydration kinetic was examined using the four most frequently used empirical models, namely, Weibull, Peleg, first-order, and exponential association models. The Weibull model gave the highest coefficient of determination (R2) and the lowest values of root mean square error (RMSE), sum of squared error (SEE), and chi-square (χ2) was considered the best. In all models examined, the equilibrium moisture content showed statistically significant differences as compared to the rehydration temperature. The temperature dependence of kinetic constants was described in terms of Arrhenius relationship. The average activation energy for the four models was 24.362 kJ mol-1. During the rehydration process hardness of dried figs decreased, which was further confirmed by microscopic evaluation. Scanning electron microscopy (SEM) images of rehydrated figs indicated porous structure proposing the presence of free water.
Keywords
Dried figs; Rehydration; Kinetics Model; texture
References
Statistics
Article View: 119
PDF Download: 127
Statistics
Number of Journals45
Number of Issues2,171
Number of Articles24,674
Article View24,462,670
PDF Download17,560,525