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    Liquid imbibition during rehydration of dry porous foods

    Year: 2005

    Journal: Innovative Food Science and Emerging Technologies 6 (2005) 37-43, 20111221

    Authors: Sam Saguy, Alejandro Marabi, Rony Wallach

    Organizations: aInstitute of Biochemistry, Food Science and Nutrition, Hebrew University of Jerusalem, Faculty of Agricultural, Food and Environmental Quality Sciences, POB 12, Rehovot 76100, Israel bThe Department of Soil and Water Sciences, Hebrew University of Jerusalem, Faculty of

    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 beffectiveQ 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 bporous mediaQ, for which pertinent processes and variables should be taken into consideration.