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Drying Technology
An International Journal
Volume 23, 2005 - Issue 7
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Original Articles

Dehydrated Sword Beans: The Squeezing Process and Accelerated Rehydration Characteristics

Zhang Min Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi, Jiangsu, China; School of Food Science and Technology, Southern Yangtze University, Wuxi, ChinaCorrespondence[email protected]
,
Li Chunli School of Food Science and Technology, Southern Yangtze University, Wuxi, China
,
Xiao Gongnian School of Food Science and Technology, Southern Yangtze University, Wuxi, China
,
Shan Liang Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi, Jiangsu, China
,
C.W. Cao College of Machinery Engineering, China Agricultural University, Beijing, China
&
Zhou Le-Qun Haitong Food Group Ltd. Co., Zhejiang, Cixi, China
Pages 1581-1589 | Published online: 06 Feb 2007
 
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ABSTRACT

The squeezing processes for sword beans of different moisture content were studied in this paper, and the rehydration properties of the resulting dehydrated products were investigated. Regression equations were established relating the finished-product rehydration characteristics to the squeezing and predehydration material conditions. An optimum squeezing process is also derivedi.

ACKNOWLEDGMENTS

This work was funded by the Chinese Ministry of Science and Technology (Program No. 04EFN213310125). Thanks are given to Prof. Arun S. Mujumdar of National University of Singapore for beneficial discussion and assistance with the revision of this article.

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