Dehydration-rehydration vegetables: Evaluation and future challenges

被引：11

作者：

Wang, Bixiang ^{[1
]}

Jia, Yuanlong ^{[1
]}

Li, Yue ^{[1
]}

Wang, Zhitong ^{[1
]}

Wen, Liankui ^{[1
,3
]}

He, Yang ^{[3
]}

Xu, Xiuying ^{[1
,2
,3
]}

机构：

[1] Jilin Agr Univ, Dept Food Sci & Engn, Changchun 130118, Peoples R China

[2] Natl Engn Res Ctr Wheat & Corn Deep Proc, Changchun 130118, Peoples R China

[3] 2888 Xincheng St, Changchun 130118, Jilin, Peoples R China

来源：

FOOD CHEMISTRY-X | 2023年 / 20卷

关键词：

Vegetables; Dehydration; Rehydration; Water migration; Quality; Rehydration model; IMPINGEMENT BLANCHING HHAIB; QUALITY ATTRIBUTES; DRYING KINETICS; ETHANOL PRETREATMENT; MASS-TRANSFER; WATER; TEMPERATURE; MICROWAVE; ULTRASOUND; VACUUM;

D O I：

10.1016/j.fochx.2023.100935

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this review, the rehydration kinetics model, the quality factors affecting of vegetables during rehydration process, the future challenges and development direction of rehydration process were comprehensively analyzed. Based on the fitting equation for the change in moisture content during rehydration, a suitable rehydration model can be selected to describe the rehydration process of vegetables. Optimal pre-treatment, drying and rehydration methods were selected by considering quality, energy consumption and environmental aspects, and new technologies were developed to improve the quality characteristics of rehydrated vegetables. It is necessary to classify vegetables according to their shape and type to establish the criteria of rehydration processing through mathematical modeling. Industrial production from pre-treatment to product packaging will be precisely adjusted through process parameters. Furthermore, improvements the quality of rehydrated vegetables can be considered in terms of the structural and compositional aspects of the cell wall and cell membrane.

引用

页数：16