ON REHYDRATION AND RESPIRATION OF DRY AND PARTIALLY DRIED VEGETABLES

作者：Gerhard Haas, Henry E. Prescott, C. J. CANTE · 发表于：Journal of Food Science · 年份：1974 · DOI：10.1111/j.1365-2621.1974.tb17956.x · 被引用次数：26 · 研究领域：Food Drying and Modeling

ABSTRACTS The effect of drying carrots, string beans and peppers to various degrees upon subsequent rehydration was investigated. Rehydration capability at 23°C was lost gradually as drying progressed. Blanching previous to drying under our experimental conditions did not improve rehydration of string beans. In carrots, improvement was observed only upon prolonged rehydration times. Some surface active agents when used as 2.0% presoaks before drying were beneficial for rehydration. Respiration of vegetable tissues measured by Scholander respirometry is decreased upon partial drying; TTC color formation ceases at dehydration between 24% and 40% of fresh weight with carrots and peppers. Loss in respiration capability as shown by TTC staining ceases rapidly when an 80°C temperature is used for drying; this is to be expected as enzymes are heat sensitive.