Liquid imbibition during rehydration of dry porous foods

I. Sam Saguy; Alejandro Marabi; Rony Wallach

doi:10.1016/j.ifset.2004.11.002

Liquid imbibition during rehydration of dry porous foods

I. Sam Saguy^*, Alejandro Marabi, Rony Wallach

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

59 Scopus citations

Abstract

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 language	English
Pages (from-to)	37-43
Number of pages	7
Journal	Innovative Food Science and Emerging Technologies
Volume	6
Issue number	1
DOIs	https://doi.org/10.1016/j.ifset.2004.11.002
State	Published - Mar 2005

Keywords

Kinetics modeling
Lucas-Washburn equation
Rehydration
Swelling

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abstract = "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.",

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T1 - Liquid imbibition during rehydration of dry porous foods

AU - Saguy, I. Sam

AU - Marabi, Alejandro

AU - Wallach, Rony

PY - 2005/3

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N2 - 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.

AB - 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.

KW - Kinetics modeling

KW - Lucas-Washburn equation

KW - Rehydration

KW - Swelling

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AN - SCOPUS:19644393108

SN - 1466-8564

VL - 6

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EP - 43

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

IS - 1

ER -

Liquid imbibition during rehydration of dry porous foods

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Keywords

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