Liquid imbibition during rehydration of dry porous foods

I. Sam Saguy*, Alejandro Marabi, Rony Wallach

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

55 Scopus citations


Water imbibition theory has been shown to have a multidisciplinary validity. To demonstrate its applicability to the rehydration of dried porous food, kinetics of water uptake of freeze-dried (FD) carrots was studied. Water imbibition followed the general Lucas-Washburn equation. Utilizing different liquid media highlighted the need for model improvement overcoming several discrepancies mainly related to the utilization of a single "effective" cylindrical capillary and a constant contact angle. A significant swelling of the carrot samples was observed and quantified. The rate of lateral one-dimensional expansion of the samples was modeled assuming two first-order independent kinetic processes. These results indicated that dry foods could be treated as a composite "porous media", for which pertinent processes and variables should be taken into consideration.

Original languageAmerican English
Pages (from-to)37-43
Number of pages7
JournalInnovative Food Science and Emerging Technologies
Issue number1
StatePublished - Mar 2005


  • Kinetics modeling
  • Lucas-Washburn equation
  • Rehydration
  • Swelling


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