Modeling the Rehydration Process of Dried Tomato

Abstract

Rehydration of air-dried tomatoes was investigated at four temperatures (25, 40, 60, and 80°C). To describe the rehydration kinetics, two empirical models, Peleg and Weibull, were considered. The empirical models described the rehydration process properly. The equilibrium moisture content decreased as rehydration temperature increased, whereas the kinetic constants of the Peleg and Weibull models, k ₁ and β, respectively, increased with increasing temperature. This influence was described in terms of an Arrhenius relationship. The Peleg constant k ₂ was also found to be a function of temperature, increasing as temperature increased, whereas the Weibull shape parameter α decreased with increasing temperature. In addition, a mathematical model based on one-dimensional, steady-state, fully developed capillary flow of water with negligible inertia effects within the air-dried tomato was developed. This model was found to adequately describe the rehydration behavior of dried tomatoes.

Keywords:

• Capillary flow
• Equilibrium moisture content
• Hydration kinetics
• Peleg
• Tomato
• Water uptake
• Weibull

Notes

Values followed by different letters in the same column are significantly different at the 5% level.

Values followed by different letters in the same column are significantly different at the 5% level.