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vol. 2, nr. 2 (2003)
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Research on dried apple rehydrated with water and milk
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Dorota Witrowa-Rajchert, Tomasz Dworski
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Department of Food Engineering and Process Management, Warsaw Agricultural University, ul. Nowoursynowska 159c, 02-776 Warszawa |
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vol. 2 (2003), nr. 2,
pp. 433-441
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abstract:
Water absorption, swelling and the leaching of solubles during the rehydration of dried apple in water and milk were investigated in this work. Rehydration was done at 4, 25 and 40oC. The course of rehydration depends on temperature and the rehydration medium used.
Mass and volume increase was greater during rehydration in water; the higher the temperature, the larger the increase of mass and volume. The density of the material investigated increased during rehydration and was independent of the surrounding temperature. The density of apple rehydrated in milk was less.
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keywords:
water absorption, leaching of solubles, swelling, density
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original in:
English
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