Rehydration Modeling of Food Particulates by Using Principles of Water Transport in Porous Media

I. Sam Saguy*, Oranit Troygot, Alejandro Marabi, Rony Wallach

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

1 Scopus citations


Water - imbibition theory has been shown to have a multidisciplinary validity and has applicability in modeling of the rehydration of dried porous food. Basic theory of fl ow in porous media has been widely used in several domains and promoted interdisciplinary research, and is also used as a bridge between food science and soil physics. Analogous to a food - sorption isotherm, the water - characteristic curve of a porous medium describes the functional relationship between water content and matric potential under equilibrium conditions. The use of porous - media theory for modeling of food rehydration requires employment of a known characteristic curve, the determination of which is time - consuming and cumbersome. Using water -characteristic curves employed in soil physics to bridge between sorption isotherms commonly used in food science could furnish a novel and integrated approach necessary to overcome some of the immense complexity that has hampered previous modeling attempts and to open new avenues for studying and optimizing food rehydration.

Original languageAmerican English
Title of host publicationWater Properties in Food, Health, Pharmaceutical and Biological Systems
Subtitle of host publicationISOPOW 10
Number of pages18
ISBN (Print)9780813812731
StatePublished - 14 May 2010


  • Quality of rehydrated and reconstituted products - affected by drying conditions and rehydration processes
  • Rehydration modeling - principles of water transport
  • Rehydration of dried foods - fundamental unit operation
  • Use of nondissolvable solids (NDS) - determining rehydration ratio
  • Water-characteristic curve of porous medium - relationship between water content and matric potential
  • Water-imbibition theory - multidisciplinary validity, applicability in modeling rehydrated dried porous food
  • Weibull distribution function - describing rehydration of dried foods
  • effective diffusion coefficient - encompassing intrinsic hydraulic properties of particles


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